1 c. milk

Scald milk. 1/4 c. oil 1/4 c. honey 2 tsp. salt 1 tsp. cinnamon 1 tsp. ground cardamom

Stir in. Cool to lukewarm. 1/2 c. warm water

Sprinkle yeast on warm water in large bowl. Stir to dissolve. When milk mixture is lukewarm, add to yeast. 2 eggs 1 1/2 c. seedless raisins 1/2 c. nuts, chopped 3 1/2 c. flour (approx.)

Add 3 cups flour to mixture, then eggs, one at a time and beat until the batter is smooth. Add raisins and nuts and mix thoroughly. Mix in enough remaining flour, a little at a time, first with a spoon, then with hands to make dough that leaves the sides of the bowl. Turn onto floured board. Knead 10 minutes until elastic. Place in greased bowl. Cover and allow to rise until doubled, about 1 hour. Punch down and turn onto board. Divide in half and shape into loaves. Place in two greased 9 x 5 x 3 inch pans. Brush tops with melted butter. Cover and let rise till doubled, about 1 hour. Bake at 375 degrees for 40 minutes. Makes 2 loaves.