| 1 | * dry or compressed scald the milk. |
| 2 | Stir in the sugar, salt and margarine or butter. |
| 3 | Cool to lukewarm. |
| 4 | Sprinkle or crumble the yeast into the very warm water in a large bowl. |
| 5 | Stir until dissolved. |
| 6 | Add the lukearm milk mixture, beaten eggs and 3 cups flour. |
| 7 | Beat on the medium speed of the mixer for 2 minutes (or 300 vigouous strokes by hand). |
| 8 | Stir in the lemon ridn and enough remaining flour to make a soft dough. |
| 9 | Turn the dough out onto a lightly floured board. |
| 10 | Knead until smooth and elastic. |
| 11 | Place in a greased bowl; brush the top with soft shortening. |
| 12 | Cover. |
| 13 | Let rise in a warm place, free from draft, for about 40 minutes. |
| 14 | Punch down and turn out onto a lightly floured board. |
| 15 | Knead in the raisins and mixed candied fruit. |
| 16 | Divide in half. |
| 17 | Shape into loaves. |
| 18 | Place in 2 greased loaf pans, 9 by 5 by 3 inches. |
| 19 | Cover. |
| 20 | Let rise in a warm place, free from draft, until doubled in bulk, about 50 minutes. |
| 21 | Bake in a moderate oven (375^) for 30 to 35 minutes. |
| 22 | Yield: 2 loaves. |
