2 cakes yeast
1/4 c. lukewarm water
1 c. milk
1/4 c. butter
1/2 c. sugar
1 tsp. salt
5 c. sifted flour
2 eggs, beaten
1/2 c. raisins
1/2 c. red candied cherries
1/2 c. green candied cherries

Soften yeast in water. Scald milk; pour over butter, sugar, and salt. Cool to lukewarm. Add 2 cups flour, then softened yeast. Stir until smooth. Stir in eggs. Add fruits and 2 cups flour. Stir until smooth. Add last cup flour. Knead on lightly floured board until satiny. Let rise in greased bowl until double in bulk. Punch down and knead to remove air bubbles. Form into 2 loaves and let rise until double. Bake at 350 degrees about 35 or 40 minutes. Brush with butter or icing.