1 c. milk, scalded
1/2 c. sugar
1/2 tsp. salt
1 pkg. yeast
1/4 c. warm water
5 c. sifted flour (sifted after measuring)
1/2 c. cut citron (crystalized)
1/2 c. crystalized cherries
1 c. slivered almonds or pecans
Grated rind of 1 lemon or 1/4 tsp. powdered lemon peel
1 c. white raisins
2 eggs, well beaten
1 c. soft butter (reserve 1/4 c. to brush bread)
1/4 tsp. nutmeg
1/4 tsp. ground cardamom
1/2 tsp. cinnamon mixed with 2 tbsp. sugar

In large bowl to scalded milk add 1/2 cup sugar and 1/2 teaspoon salt. Cool to lukewarm. Meanwhile, sprinkle yeast on warm water, stir until dissolved. Blend yeast and 1 cup flour with milk. Cover dough and let rise in warm place until doubled, about 2 hours.

When dough has doubled, stir in fruits, butter, seasonings, nuts, eggs, 3/4 cup soft butter, then stir in 3 cups flour. Knead flour in; form in ball. Put in greased bowl. Let rise until double.

On floured board knead 1 cup flour into dough until smooth and elastic. Roll into 1 large oval, or 3 smaller ovals about 1 inch thick. Brush with some of the 1/4 cup melted butter and sprinkle with cinnamon and sugar.

Make lengthwise crease down center of dough and fold over. Remove to cookie sheet and push into crescent shape. Brush with rest of melted butter. Let rise until nearly doubled.

Meanwhile heat oven to 350 degrees. Bake bread 30-40 minutes until golden brown. Cool, sprinkle with confectioners' sugar. Store tightly wrapped. Bread freezes well and is delicious buttered and toasted.