A yeast-risen German holiday sweet bread ladened with almonds, candied fruits and raisins and decorated with icing, almonds and candied cherries.

German Bread

5 1/2 to 6 1/2 cups all purpose flour
1/2 cup granulated sugar
1 1/4 teaspoons salt
2 (1/4-ounce) packages active dry yeast
3/4 cup milk
1/2 cup water
2/3 cup margarine or butter
3 large eggs, at room temperature
3/4 cup chopped almonds
3/4 cup mixed candied fruits
1/3 cup golden seedless raisins
Confectioners sugar frosting (canned or homemade)

1. Thoroughly mix 2 cups flour, sugar, salt and dry yeast.
2. Combine milk, water and margarine in saucepan and heat over low heat until liquids are warm. (Margarine does not need to melt.) Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally, Add eggs and enough flour (about 1/2 cup) to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in additional flour to make a soft dough.
3. Turn onto lightly floured surface; kneed until smooth and elastic, about 8 to10 minutes. Place in greased bowl, turning to grease top. Cover; let rise until doubled (about 1 1/2 hours).
4. Combine almonds, candied fruits and raisins. Punch dough down; turn out onto lightly floured surface. Kneed in nut and fruit mixture. Divide dough into 3 pieces. Roll each piece into 12 x 7-inch oval. Fold in half lengthwise. Place on greased baking sheets. Cover, let rise until doubled (about 45 minutes).
5. Bake at 350°F (175°C) for 20 to 25 minutes, or until done. Remove from baking sheets and cool on wire racks.
6. Frost with confectioners sugar frosting while warm. If desired, decorate with almonds and candied cherries.

Makes 3 loaves

Recipe provided courtesy of Idaho Wheat Commission.