1/2 c. butter
1/2 c. milk
1 packet dry yeast
1/4 c. sugar
1 c. raisins
1/2 c. candied fruit
1 tsp. salt
1 egg, slightly beaten (reserve 1 tbsp. to brush on top of loaves)
3 1/2 to 4 c. flour

Heat butter and milk until butter is melted; cool until lukewarm. Soften yeast in 1/2 cup warm water in large mixing bowl. Add remaining ingredients to yeast, then add the butter-milk mixture. Add flour to form stiff dough. Let rise in warm place until double in bulk, 1 1/2 to 2 hours. Turn out onto floured surface. Toss dough lightly until coated with flour. Divide into 3 parts and place in 3 well greased 1 pound coffee cans. Cover; let rise until light and double in size, about 1 hour. Bake at 350 degrees for 30 to 35 minutes. Brush top with egg.