5 1/2 to 6 1/2 c. flour
1 1/4 tsp. salt
1/2 c. sugar
2 pkgs. dry yeast
3/4 c. milk
1/2 c. water
2/3 c. butter
3 eggs, room temperature
3/4 c. chopped nuts (walnut or hickory)
3/4 c. mixed candied fruit
1/3 c. golden seedless raisins

In a large bowl thoroughly mix 2 cups flour, sugar and undissolved dry yeast. Combine milk, water and butter in saucepan. Heat over low heat until liquids are warm. (butter does not need to melt.) Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Add eggs and 1/2 cup flour, or enough flour to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough.

Turn out onto lightly floured board, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 1/2 hours.

Combine nuts, candied fruit and raisins. Punch dough down; turn out onto lightly floured board. Knead in nuts and fruit. Divide dough into 3 equal pieces. Roll each piece of dough into 12x7-inch oval. Roll into loaf.

Put in greased bread pan. Cover; let rise in warm place, free from draft, until doubled in bulk, about 45 minutes. Bake in moderate oven (350 degrees) for about 30 minutes, until nicely golden brown. Remove from pan and cool on wire racks.