2 pkgs. dry yeast
1/2 c. warm water (108-110 degrees)
1/2 tbsp. sugar
1 1/2 c. milk, scalded & cooled to lukewarm
1 c. sugar
5 tbsp. oil or shortening or butter
1 tsp. salt (opt.)
2 eggs, well beaten (room temperature)
4 c. flour
1/2 c. slivered almonds
1/2 c. currants or white raisins
1/2 c. citron, chopped
1/2 c. candied orange peel, chopped
1/2 tsp. anise extract
Additional flour

In a metal cup, heat 1/2 cup water to 108 degrees (a bit warmer than body temperature). Sprinkle over surface the contents of 2 packages of dry yeast; add 1/2 tablespoon sugar. Lightly stir to permit contents to settle. In 5 minutes yeast mixture will be bubbling up.

In a large bowl, mix sugar, shortening and salt, creaming well. Add the scalded milk; stir thoroughly. Permit to cool to lukewarm before adding the yeast mixture.

Add beaten eggs (room temperature). Stir in the 4 cups of flour and mix well. Cover and let rise until doubled in bulk.

Stir in nuts, fruit and extract, having previously floured the nuts and fruit to keep the pieces from sticking together. Add enough flour to make a stiff dough. Turn out on board and knead until smooth and satiny, adding only enough flour to keep dough from sticking to board, about 10 minutes.

Form into 2 round balls and place on a greased cookie sheet. Let rise until almost doubled in size. Bake in a 350 degree oven, about 55 minutes. Remove loaves from sheet and place on wire rack to cool.

NOTE: Have all the ingredients a cozy warm, even the mixing bowls. Other fruits and nuts can be used in the mixture, such as, dates, dried figs, candied lemon peel, candied red and green cherries. Also pecans and walnuts.