Jule Kaga

Ingredients

• 2 cups scalded milk
• 1 cup butter, melted
• 2 teaspoons salt
• 1 cup white sugar
• 2 (.25 ounce) packages active dry yeast
• 1/2 cup warm water (110 degrees F/45 degrees C)
• 8 1/2 cups all-purpose flour
• 1 tablespoon ground cardamom
• 1/2 cup candied cherries, sliced
• 1/2 cup chopped candied citron
• 1 cup golden raisins
• 1 egg white, beaten

Directions

Dissolve yeast in water.

Scald milk, and add melted butter or margarine, salt, sugar. When lukewarm add to yeast and water. Stir in 4 cups flour. Cover, and place in a warm place. Let rise for about 2 hours, or till doubled in bulk.

Punch down. Stir in cardamom, cherries, raisins and citron. Work in remaining flour until soft dough forms. Let rise in warm place for 2 to 3 hours, or until doubled.

Knead slightly, and form into 4 round loaves. Place on greased cookie sheets. Let rise for 1 to 2 hours, or till doubled. Brush loaves with beaten egg white.

Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until golden brown.