3 3/4 to 4 1/4 c. all-purpose flour
2 pkg. active dry yeast
1 c. milk
1/4 c. sugar
1/4 c. shortening
1 1/2 tsp. salt
2 eggs
1 c. chopped nuts
3/4 c. raisins
1/4 c. candied cherries or raisins
1/4 c. diced candied citron or raisins
1 tbsp. diced candied orange peel or raisins
1 tbsp. ground cardamom or ground cinnamon

In a large mixer bowl, combine 2 cups of the flour and the yeast. In a saucepan heat milk, sugar, shortening, and salt just until warm (115 to 120 degrees) and shortening is almost melted; stir constantly. Add to flour mixture. Add eggs.

Beat on low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. Stir in nuts, raisins, candied cherries or raisins, candied citron or raisins, candied orange peel or raisins, and cardamom or cinnamon. Stir in as much of the remaining flour as you can mix in with a spoon.

Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic, 3 to 5 minutes total.

Place in lightly greased bowl; turn once. Cover; let rise in warm place until double, about 2 hours. Punch down; divide dough in half. Let rest 10 minutes. Shape into 2 round loaves. Place on a greased baking sheet. Cover; let rise until nearly double, about 30 minutes. Bake in a 350 degree oven about 1 hour or until done. Makes 2 loaves.