Stollen Loaves

• 3 packages (1/4 ounce each) active dry yeast
• 1/2 cup warm water (110u0b0 to 115u0b0)
• 1 cup butter, softened
• 1 cup sugar
• 2 cups warm milk (110u0b0 to 115u0b0)
• 2 eggs
• 7 to 8 cups all-purpose flour
• 1 teaspoon salt
• 2 cups mixed candied fruit
• 1 cup raisins
• 1 cup golden raisins
• 1/2 cup sliced almonds
• Confectioners' sugar

1. In a small bowl, dissolve yeast in warm water. In a large bowl, cream butter and sugar; gradually beat in milk. Stir in yeast mixture. Beat in eggs, 4 cups flour and salt until smooth. Add enough remaining flour to form a soft dough. Stir in candied fruit, raisins and almonds.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (dough will be sticky). Place in a grease bowl, turning once to grease top. Cover and let rise in a warm place until nearly doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divided into fourths. Shape each portion into a loaf. Place in four greased 8x4-in. loaf pans. Cover and let rise until doubled, about 1 hour.
4. Bake at 350u0b0 for 35-45 minutes or until golden brown. Remove from pans to wire racks to cool. Dust with confectioners' sugar.

active dry yeast, warm water, butter, sugar, warm milk, eggs, flour, salt, mixed candied fruit, raisins, golden raisins, almonds, confectioners

Taken from www.tasteofhome.com/recipes/stollen-loaves/ (may not work)