Method

Dissolve yeast in warm water in large mixer bowl. Add milk, sugar, salt, cardamom, egg, shortening, raisins, citron and 2 cups of the flour. Beat on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.

Place in greased bowl and turn over so the greased side facwes up. Cover with a cloth and let rise in warm place until doubled, 1 to 1 1/2 hours. Dough is ready if indentation remains when pushed with a finger.

Punch dough down; shape into round loaf. Place in greased 9−inch round layer pan. Brush top lightly with butter; let rise until double, about 45 minutes.

Preheat oven to 350 F. Bake until loaf is golden brown, 35 to 45 minutes.

While baking, make glaze by mixing confectioners' sugar and water until smooth and of desired consistency. When golden brown, remove from oven and b rush with butter. Spread with Glaze. Cool on wire rack.

Contributor:  Junior Trimmer

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