Ingredients:

3 1/2 cups milk
2 TBS yeast
1/2 cup water (lukewarm)
10 cups flour (approx)
2 tsp salt
2 1/2 cups margarine (melted, then cooled)
1 1/2 cups sugar
2 TBS real lemon juice
5 egg yolks (beaten)
2 TBS brandy
1/2 lb walnuts (chopped)
1/2 lb dates (chopped)
1 lb raisins (chopped)
1/2 lb mixed fruit (chopped)
1/2 lb glazed cherries (chopped)
1/2 cup icing sugar

Directions:

• Scald milk then cool to lukewarm.
• Dissolve yeast in water for 10 minutes (according to package directions). Add to milk.
• Sift 6 cups of the flour with salt, then add to above liquid, make a soft dough.
• Place the dough in a greased bowl and raise until double in size.
• Add 1 1/2 cups margarine, sugar, lemon juice, eggs and brandy. Mix well.
• Slowly add 4 cups flour, working it in until the dough loosens from dish (you may not need as much flour or a little more to get to this stage).
• Knead in all the fruits and nuts, work in well.
• Divide dough into 5 portions then shape into loaves. Place them in greased loaf pans. Slash tops with a sharp knife making two rows of slashes slanting down the length of the loaf.
• Allow dough to rise and double in size.
• Bake at 350°F. for 1 hour. Remove from oven and let the loaves cool down till they’re no longer hot, but warm.
• Generously brush 1/2 cup melted margarine across the tops of loaves and leave the bread for a few minutes to soak in the butter.
• Sift icing sugar over the tops of the bread.
• Wrap loaves in plastic bags, store in a cool place for 3 days (do not refrigerate), then freeze the loaves.

Yield: Makes 5 loaves

Date Added: Nov 28, 2007