2 pkgs. active dry yeast
1/2 c. warm water
3/4 c. milk, scalded
1/2 c. sugar
1/4 c. shortening
1 1/2 tsp. salt
4 3/4 - 5 1/4 c. all-purpose sifted flour
1 tsp. grated lemon peel
2 beaten eggs
1 1/2 c. chopped mixed candied fruits & peels
Confectioners' icing

Soften yeast in warm water and set aside. In a bowl combine milk, sugar, shortening and salt. Cool until mixture is lukewarm. Add 2 cups of flour and lemon peel; beat until smooth. Add eggs and beat well. Stir in softened yeast. Add chopped fruits and peels. Stir in enough of the remaining flour to make the dough soft.

Knead on lightly floured surface until smooth and elastic, 6 to 8 minutes. Place in lightly greased bowl, turning once to grease surface. Cover and let rest (10 minutes).

Pat balls of dough in 2 round loaves. Place on greased baking sheet. Pat tops to flatten slightly. Cover and let rise until double size (1 1/2 hours). Bake 30 minutes at 350 degrees. (Cover tops with foil to prevent overbrowning.)

While still lightly warm, frost with confectioners' icing and decorate with nuts and candied fruits. Makes 2 loaves.