2 cakes compressed yeast
1/4 c. sugar
1 c. milk, scalded
4 c. flour
1 tsp. salt
1/4 c. butter
2 eggs, beaten
3/4 c. mixed candied fruits
1/2 c. raisins

Dissolve yeast and sugar in milk, scalded and cooled to lukewarm. Add 2 cups flour, salt and soft butter; beat thoroughly 6 minutes on medium low beater setting. (This is very important.) Add eggs, one at a time, beating thoroughly after each addition. Knead in remainder of flour and mixed fruits and raisins. Let rise until double in bulk.

Divide dough into 2 parts. Place in 2 greased pie tins or on one large cookie sheet. Let rise until light. Bake in 350 degree oven for 30-35 minutes.

When the breads come out of the oven butter the crust and let cool covered with foil. Freezes well and makes wonderful toast.

Obviously, you need to punch down the dough and bread.