4 c. flour
1 pkg. active dry yeast
1/2 c. water
1/2 c. fluid milk
1/2 c. fat (butter)
1/4 c. sugar
1 tsp. salt
1/2 c. chopped raisins
1/2 c. chopped walnuts or pecans
2 eggs, slightly beaten

Mix 2 cups flour with yeast. Heat water, milk, fat, sugar and salt over low heat just until fat is melted. Cool about 5 minutes. Stir into flour and yeast. Add rest of flour, nuts, raisins and eggs; mix well. Dough will be stiff. Knead on floured surface until dough is smooth and elastic.

Divide dough in half and put into two greased 1 pound coffee cans. Cover cans loosely with plastic tops. Let rise in warm place (85 degrees) until dough reaches about 1 inch from the top. Remove plastic tops and bake at 375 degrees (moderate oven) for about 35 minutes, until brown and bread sounds hollow when tapped. Makes two 1 pound coffee can loaves.