Friendly Presbyterian Bread

• 2 34 cups skim milk
• 14 cup 1% fat buttermilk
• 5 cups unbleached all-purpose flour
• 2 cups brown sugar
• 12 honey
• 1 package instant pistachio pudding mix
• 1 package active dry yeast
• 13 cup sunflower oil
• 1 14 teaspoons baking powder
• 1 egg (or 2 egg whites)
• 1 teaspoon ground cinnamon
• 12 teaspoon almond extract
• 12 teaspoon salt
• 12 teaspoon baking soda
• 2 cups almonds, chopped coarse
• 2 cups dried cherries

1. Preheat the oven to 350.
2. In a large non reactive bowl, mix 3/4 cup of the skim milk, the buttermilk, 3/4 cup of the flour, 1 t.
3. sugar, and the yeast.
4. Set aside for ten minutes or untilthe mixture starts to bubble.
5. In a large mixing bowl, place the remaining ingredients, except for the almonds and cherries and mix well.
6. Fold in the nuts and cherries.
7. Lightly wipe four 10x5x2 inch loaf pans with vegetable oil, divide the dough among the pans and bake for one hour of until a toothpick in the center comes out clean.

milk, buttermilk, flour, brown sugar, honey, active dry yeast, sunflower oil, baking powder, egg, ground cinnamon, almond, salt, baking soda, almonds, dried cherries

Taken from www.food.com/recipe/friendly-presbyterian-bread-68490 (may not work)