Swiss Christmas Bread

• 4 1/2 cups all-purpose flour
• 2 (.25 ounce) packages active dry yeast
• 1/4 cup white sugar
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground mace
• 1/4 teaspoon ground cloves
• 1 cup milk
• 1/2 cup water
• 1/4 cup margarine
• 1 egg
• 1/2 cup raisins
• 1/2 cup halved candied cherries
• 1/4 cup candied citron peel
• 1/4 cup chopped walnuts
• 1 tablespoon butter, melted
• 1 teaspoon white sugar

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. Place in a greased bowl, turning to grease top. Cover. Let rise in warm place until doubled, about 1 hour.
4. 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. Brush top of loaf with melted butter, and sprinkle lightly with 1 teaspoon sugar.
5. 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.

flour, active dry yeast, white sugar, salt, ground nutmeg, ground mace, ground cloves, milk, water, margarine, egg, raisins, cherries, candied citron peel, walnuts, butter, white sugar

Taken from www.allrecipes.com/recipe/7100/swiss-christmas-bread/ (may not work)