A holiday yeast bread with raisins, almonds, citron and candied red cherries.

Almond Loaves

1 1/2 cups milk
2 (1/4-ounce) packages active dry yeast or 5 teaspoons
1 cup bread flour
1 1/2 cups margarine or butter
3/4 cup bread flour
3 large eggs
3/4 teaspoon salt
About 7 cups bread flour
1/4 teaspoon cardamom
1/2 cup raisins
1/4 cup almond, chopped
1/4 cup citron, chopped
1/4 cup candied red cherries, chopped

1. Scald milk then cool to 105°F to 115°F (40° to 45°C). Add yeast and let stand for 5 minutes. Fold in 1 cup flour; mix well, then set aside for 1 hour.
2. Cream margarine and 3/4 cup flour with an electric mixer until light and fluffy in a large bowl. Mix in yeast mixture. Beat in eggs, one at a time, beating after each addition. Add salt and up to 7 cups flour to make a stiff dough. Beat in cardamom, raisins, chopped blanched almonds, chopped citron, and chopped candied red cherries until thoroughly blended.
3. Knead on a floured surface for 8 to 10 minutes, or until smooth and elastic.
4. Place in a greased bowl, turning to grease the surface of dough. Cover; let rise in a warm place for 1 hour, or until doubled in size.
5. Shape into loaves and place on a greased baking pan. Cover; let rise another 45 minutes.
6. Bake for 30 to 45 minutes in a preheated 350°F (175°C) oven, or until golden brown. Cool on a wire rack.

Makes 2 loaves.