2 lbs. white flour
1 lb. whole wheat flour
1 lb. rye flour
1/2 can White House powdered milk
1 tbsp. salt
1 lb. dark brown sugar
8 oz. slivered almonds
1 lb. golden raisins
1 sm. jar red maraschino cherries, sliced (save juice)
1 sm. jar green maraschino cherries, sliced (save juice)
1 tsp. anise
1 c. vegetable oil
1 lg. pkg. compressed yeast, set in warm water and brown sugar

Mix all dry ingredients and vegetable oil and sliced maraschino cherries. Add yeast and warm water with cherry juice until mixture is thoroughly wet and moist and can be stirred and turned with some effort. (Requires large dish pan, or in smaller batches, bread mixer.)

Cover and place in warm place to rise for about 3 hours. Pour risen dough onto floured board and sprinkle with white flour and knead. Add flour as needed, and continue to knead for 7 to 10 minutes, until dough does not stick to hands and will spring back when pressed with forefinger Allow to rise on board until double again in size (about 1 hour in warm place). Cut to loaf size and fill bread pans half full. Allow to rise 1 hour until dough reaches top of pan or slightly above. Preheat oven to 400 degrees. After oven is loaded, reset temperature to 350 degrees and bake 1 hour without disturbing.