Instructions: In a medium-sized saucepan combine the milk, 1 teaspoon (5 ml) sugar, 1 cup (250 ml) flour, and the yeast. Stir to combine, cover, and let stand until bubbly. Cream 1 pound (450 g) butter and 1+1/2 cups (375 ml) sugar until fluffy. Stir in 5 cups (1.25 L) flour and the yeast mixture. Blend 1 cup (250 ml) flour with the fruits and nuts. Add the flour and fruit mixture, the spices, the lemon peel, and the remaining flour, mixing well to form a firm dough. Turn the dough onto a floured surface and knead thoroughly. Place in a large greased bowl, cover with a dish towel, and allow to rise until it has doubled in volume. Punch the dough down and turn onto a floured surface.

Divide the dough into 3 or 4 sections and shape each section into a thick oval shape. Fold one of the ends of the dough about 3/4 of the way over the other and gently press the edges together. Place on greased cookie sheets and allow the loaves to rise until doubled in size. Brush the loaves with melted butter and bake in a preheated 350F (180C) oven for 1 hour to 1 hour 20 minutes, depending on the size of the loaves, until golden brown. If the loaves brown too fast, cover with aluminum foil. When loaves are done, brush with melted butter and spoon a little rum or brandy (optional) over the loaves and allow it to soak in. Sprinkle liberally with powdered sugar. Allow the bread to mellow for 2 or 3 days before cutting. Slice thinly and serve with whipped butter. Keep tightly wrapped.

Makes 3 or 4 loaves.

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