1 c. raisins
1 c. mixed candied fruit
1/2 c. currants
Cognac
1/2 c. lightly toasted slivered almonds
1 pkg. or env. yeast
1/4 c. lukewarm water
1 c. milk
1/4 c. shortening
1/4 c. sugar
1 tsp. salt
4 c. sifted flour
2 lg. eggs

Put raisins, fruit and currants in small bowl and cover with cognac; soak for at least 1 hour. Drain off cognac for other use. Mix drained fruits with almonds and set aside to be kneaded into bread dough later.

Dissolve yeast in tepid water and set aside. Heat milk and shortening together until melted, do not boil; pour off into large bowl containing sugar and salt. Stir until dissolved and cool to lukewarm. Add 2 cups flour, mixing and blending well for 1 minute (electric mixer). Stir in the yeast mixture and eggs; beating well, add more flour to make a thick batter. Continue beating until smooth and elastic (2 minutes). Cover and let rise in a warm (80 to 85 degrees) place until bubbly (1 hour). Stir down.

Lay out onto a floured board. Knead lightly, mixing in the drained nuts; cut in half. Roll each half into an oval having a thickness of 1/2-inch. Fold over so that upper edge comes to 1/2-inch of the lower edge, and roll lightly to set the seam. Place on buttered baking sheet; set aside to rise until puffy (30 minutes).

Makes 2 loaves.

Preheat oven to 375 degrees. When ready to bake, brush loaves with melted butter and bake for 45 minutes or until golden brown. Brush again with melted butter while loaves are warm and decorate with sugar icings, whole toasted almonds or pecan halves and candied fruit. When cool, wrap in clear plastic to freeze or use when needed.