5 to 5 1/2 c. all-purpose flour
2 pkgs. active dry yeast
1 c. milk
1/2 c. sugar
1/2 c. shortening or butter
1/4 c. butter
2 tsp. salt
2 eggs (at room temp.)
1/2 c. golden raisins
1/2 c. candied mixed fruit, chopped
1/2 c. chopped blanched almonds
Almond Icing (see recipe)
Candied fruit and nuts for decoration (optional)

1. Combine 2 cups flour and yeast in a large mixer bowl.

2. Heat milk, sugar, shortening, water and salt in a saucepan over low heat until very warm (120 to 130 degrees F.), stirring to blend. Add liquid to flour-yeast mixture and beat until smooth, about 3 minutes on medium speed of electric mixer. Blend in eggs. Add 1 cup flour and beat 1 minute. Stir in fruit and almonds; add more flour to make a soft dough.

3. Turn dough onto a lightly floured surface; knead until smooth and satiny (5 to 10 minutes). Cover dough and let rest 20 minutes. Divide dough in half.

4. For each braid, take two-thirds of one portion of dough and divide into thirds. Roll each piece with hands into a 15-inch strand. Braid strands on lightly greased baking sheet. Divide remaining third into thirds; form three 18 inch strands. Braid strands loosely; place on first braid, pressing in lightly. Tuck ends of top braid under ends of bottom braid. Brush with oil. Let rise in a warm place until double in bulk (about 45 minutes).

5. Bake at 350 degrees F. 25 to 30 minutes or until golden brown. Remove from baking sheets to wire rack. While braids are still slightly warm, ice with almond icing. Decorate with candied fruits and nuts, if desired. 2 large loaves.

ALMOND ICING:

Put 1 1/2 cups confectioners' sugar, 2 tablespoons milk and 1 teaspoon almond extract into a small bowl; stir until smooth.