Fruit-Studded Bread

Ingredients

• 4 3/4 to 5 1/4 cups all-purpose flour
• 2 packages active dry yeast
• 3/4 teaspoon ground cardamom
• 1 1/4 cups milk
• 1/2 cup sugar
• 1/2 cup margarine or butter
• 1 egg
• 1 cup diced mixed candied fruits and peels
• 1 cup light raisins
• 1 slightly beaten egg yolk
• 2 tablespoons water
• 1 cup sifted powdered sugar
• 1/4 teaspoon vanilla
• Milk
• Almonds (optional)
• Candied cherries (optional)

Instructions

1. Combine 2 cups of the flour, the yeast, and cardamom. Heat and stir the 1 1/4 cups milk, the sugar, margarine, and 1/2 teaspoon salt till warm (120° to 130°) and margarine almost melts. Add to flour mixture along with egg. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes.
2. Using a spoon, stir in candied fruits and peels, raisins, and as much of the remaining flour as you can.
3. Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place dough in a greased bowl; turn once. Cover; let rise in a warm place till double (about 1 1/2 hours).
4. Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover; let rest 10 minutes. Shape into 2 round loaves. Place on a greased baking sheet. Flatten each slightly to a 6-inch diameter. Cover; let rise in a warm place till nearly double (45 to 60 minutes). Combine egg yolk and water; brush over loaves.
5. Bake in a 375° oven for 30 to 35 minutes or till golden. Cover loosely with foil the last 10 to 15 minutes, if necessary. Remove from baking sheet. Cool completely on a wire rack.
6. Meanwhile, for glaze, combine powdered sugar, vanilla, and enough milk to make of drizzling consistency. Drizzle glaze over cooled loaves. Garnish with almonds and candied cherries, if desired.