Swiss Christmas Bread

Ingredients

• 0.5 ounce active yeast dry
• 1 tablespoon butter melted
• 0.5 cup candied cherries halved
• 0.3 cup candied citron peel 
• 1  eggs 
• 4.5 cups flour all-purpose
• 0.3 teaspoon ground cloves 
• 0.5 teaspoon mace 
• 0.5 teaspoon ground nutmeg 
• 0.3 cup butter 
• 1 cup milk 
• 0.5 cup raisins 
• 1 teaspoon salt 
• 0.3 cup walnuts chopped
• 0.5 cup water 
• 1 teaspoon sugar white

Equipment

• bowl
• sauce pan
• oven
• mixing bowl
• hand mixer
• aluminum foil

Directions

1. In a saucepan, heat milk, water, and butter or margarine until warm.
2. In large mixing bowl, combine 2 cups flour, yeast, 1/4 cup sugar, salt, nutmeg, mace, and cloves; mix well. Stir in warm milk mixture and egg. Blend with an electric mixer at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in raisins, cherries, citron, nuts, and enough remaining flour to make a firm dough.
3. Knead dough on a lightly floured surface until smooth and elastic, 5 to 8 minutes.
4. Place in a greased bowl, turning to grease top. Cover.
5. Let rise in warm place until doubled, about 1 hour.
6. Punch dough down. Shape into a round loaf, and place in a greased 2 quart casserole. Cover, and let rise in warm place until doubled, about 1 hour.
7. Brush top of loaf with melted butter, and sprinkle lightly with 1 teaspoon sugar.
8. Bake at 375 degrees F ( 190 degrees C) for 40 to 45 minutes, until deep golden brown. If too dark, cover loosely with foil last 5 to 10 minutes of baking. Cool.