4-4 1/2 c. flour
1 pkg. yeast
1/4 tsp. ground cardamon
1 1/4 c. milk
1/2 c. butter
1/4 c. granulated sugar
1 tsp. salt
1 slightly beaten egg
1 c. raisins
1/4 c. dried currants
1/4 c. chopped blanched almonds
2 tbsp. finely shredded orange peel
1 tbsp. finely shredded lemon peel
1 c. sifted powdered sugar
2 tbsp. hot water
1/2 tsp. butter

Combine 2 cups flour, yeast and cardamon. Heat milk, the 1/2 cup butter, granulated sugar and salt until warm (115-120 degrees) and butter almost melted. Stir constantly. Add to flour mixture. Add egg. Beat at low speed for 1/2 minute, scrape sides of bowl constantly. Beat 3 minutes at high speed. Stir in as much of remaining 2 1/2 cups flour as you can mix with a spoon. Stir in raisins, currents, almonds, orange and lemon peels.

Turn out onto lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough. Knead until smooth (3-5 minutes). Place in a greased bowl; turn once. Cover. Let rise in warm place until double (1 3/4 hours). Punch down turn out onto a lightly floured surface. Divide into thirds. Let rest 10 minutes.

Roll 1/3 of dough to 10 x 6 inch rectangle. Without stretching, fold, the long side over to within 1 inch of the opposite side. Seal. Place on greased baking sheet; repeat with remaining dough.

Cover, let rise until almost double (1 hour). Bake at 375 degrees over for 18-20 minutes or until golden brown. Combine the powdered sugar, hot water, 1/2 teaspoon butter. Brush over warm bread. Makes 3 loaves.