Russian Holiday Bread

• 2 packages (1/4 ounce each) active dry yeast
• 1/2 cup warm water (110u0b0 to 115u0b0)
• 2 large eggs, room temperature
• 3/4 cup 2% milk
• 1/2 cup sugar
• 1/4 cup butter, softened
• 2 teaspoons salt
• 2 teaspoons grated lemon zest
• 1 teaspoon ground cardamom
• 4 to 5 cups all-purpose flour
• 1/2 cup chopped blanched almonds
• 1/4 cup each chopped candied citron, orange peel and red cherries
• 1/4 cup raisins

1. In a large bowl, dissolve yeast in warm water. Add the eggs, milk, sugar, butter, salt, lemon zest, cardamom and 2 cups flour. Beat until smooth. Beat in the almonds, citron, orange peel, cherries and raisins. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Shape into two loaves. Place in two greased 8x4-in. loaf pans. Cover and let rise until nearly doubled, about 30 minutes.
4. Bake at 350u0b0 for 40-45 minutes or until golden brown. Remove from pans to wire racks to cool.

active dry yeast, warm water, eggs, milk, sugar, butter, salt, lemon zest, ground cardamom, flour, blanched almonds, candied citron, raisins

Taken from www.tasteofhome.com/recipes/russian-holiday-bread/ (may not work)