|Sugar||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs), melted (1 Stick)|
|Scalded milk||2 Cup (32 tbs)|
|Eggs||2 , beaten|
|Fast rising yeast||2 Tablespoon (2 Envelopes)|
|Flour||8 Cup (128 tbs)|
|Raisins||1 Cup (16 tbs)|
|Cherries||1 Cup (16 tbs), chopped (Red And Green)|
|Sliced almonds||1 Cup (16 tbs)|
Mix the sugar, butter, salt and milk in a bowl.
Let stand until cool.
Add the eggs and a mixture of the yeast and 3 cups of the flour; mix well.
Combine 1 cup of the flour with the raisins, cherries, almonds, allspice and cinnamon in a small bowl; mix well.
Stir the raisin mixture into the egg mixture.
Gradually add flour until dough is no longer sticky.
Knead for about 5 minutes or until smooth and elastic.
Let rest for 10 minutes.
Shape into 4 long loaves.
Flatten the loaves and fold in half lengthwise.
Place on greased baking sheets.
Let rise, covered, in a warm place until doubled in bulk.
Bake at 400 degrees for 10 minutes.
Reduce oven heat to 350 degrees and bake for 30 minutes longer or until bread tests done.