|Milk||1⁄2 Cup (8 tbs)|
|Margarine||1 Cup (16 tbs) (2 Sticks)|
|Dry yeast||2 Tablespoon (2 Envelopes)|
|Sugar||1⁄2 Cup (8 tbs)|
|Eggs||3 , slightly beaten|
|Lemon extract||1 Teaspoon|
|Almond extract||2 Teaspoon|
|Orange extract/Grated orange zest||1 Teaspoon|
|Raisins||3⁄4 Cup (12 tbs)|
|Chopped dates||1⁄2 Cup (8 tbs)|
|Chopped walnuts/Chopped pecans||1⁄2 Cup (8 tbs)|
|Flour||6 Cup (96 tbs)|
Combine the milk and margarine in a saucepan over low heat; heat until margarine is melted, stirring occasionally.
Stir the yeast into 1/2 cup warm water in a large bowl and let stand for 10 minutes.
Add the milk mixture, sugar, eggs, lemon extract, almond extract, orange extract, raisins, dates and walnuts to the yeast mixture and mix well.
Stir in enough flour to make a stiff dough.
Knead on a floured surface until smooth and elastic.
Place in a greased bowl, turning to coat the surface.
Let rise, covered, in a warm place until almost doubled in bulk.
Punch the dough down.
Shape into 2 loaves in 2 greased loaf pans.
Bake at 350 degrees for 40 to 45 minutes or until brown.
Frost with chocolate frosting if desired.