Swiss Christmas Bread Recipe

In a saucepan heat milk water and butter or margarine until warm.

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.

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.

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.

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.