4 1/2 to 5 c. all-purpose flour
1 pkg. active dry yeast
1 1/4 c. milk
1/2 c. butter
3/4 c. sugar
1 tsp. salt
1 egg, beaten
3/4 c. raisins
1/2 c. currants
1/3 c. finely chopped candied citron
1/2 c. finely chopped blanched almonds

GLAZE:

1 c. powdered sugar
1/4 tsp. vanilla
1 to 2 tbsp. milk

In large mixer bowl combine 2 cups of the flour and the yeast. In saucepan heat the 1 1/4 cups milk, butter, sugar and salt just until warm (115 to 120 degrees) and butter is almost melted. Stir into flour with the egg. Beat at low speed for 1/2 minute, scraping sides of bowl. Beat 3 minutes at high speed. Add raisins, currants, and citron; mix well. By hand stir in enough of the remaining flour to make a moderately soft dough. Turn out onto a lightly floured surface; knead 5 to 8 minutes until smooth and elastic. Place dough in a lightly greased bowl; turn once to grease surface. Cover; let rise in a warm place about 1 1/2 hours or until double. Punch down dough; turn out onto a lightly floured surface. Divide into 4 portions. Shape into 6-inch loaves. Place on greased baking sheet 3 inches apart. Cover; let rise again about 1 hour. Bake in 375 degree oven for 20 to 30 minutes or until loaves sound hollow when lightly tapped. Cool; drizzle with Glaze. Sprinkle almonds on top. Makes 4 loaves.

Glaze: Stir together 1 cup sifted powdered sugar, 1/4 teaspoon vanilla and 1 to 2 tablespoons milk to make of drizzling consistency.