Add to yeast and wait until yeast begins to work - it gets frothy. 1/2 tsp. salt 1/2 tsp. almond extract 2 eggs 4 c. sifted flour (to beat) 1 tbsp. flour (to sprinkle)

Add milk, salt, extract, eggs and 4 cups flour to above. Beat until smooth dough is formed. Sprinkle with 1 tablespoon flour. Cover greased plate, let sand in warm place until doubled (1/2 to 1 hour). Punch dough down and place on well floured board. 1 1/2 c. sifted flour

Knead in butter and flour. If dough or board is sticky, add 1/2 cup more flour and knead until smooth and well blended. 1/3 c. candied green pineapple, cut same size as cherries 1 c. dried currants 1/2 c. seedless raisins 1/2 c. chopped blanched almonds

Knead in fruits and nuts. Follow shaping, brushing, baking directions below. 2/3 c. confectioners' sugar to sprinkle on baked loaves

Divide kneaded dough into 2 equal portions and, on floured board, hand pat and form each to an oval shape about 3/4 inch thick x 6 inches wide x 9 inches long. Fold one long side 3/4 way over toward other long side and gently press together to make a loaf 3 x 4 inches wide and 9 inches long. Place each on a greased baking sheet, let rise in a warm place until doubled in bulk.

Brush tops with melted butter. Bake in preheated 325 degree oven for about 30 minutes, until golden brown or tester comes out clean.

Sprinkle with confectioners' sugar, return to oven for 2 minutes. Remove, cool on rack. Wrap tightly in foil for a few days before eating. Good warmed or toasted. Makes 2 loaves.