Jule Kaga





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 2  round loaves (we made 1 round and one  oblong).

Place on greased cookie sheets. Let rise for 1 to 2 hours, or till doubled. Brush loaves with eggwash.

Bake at 175°C for 30 to 40 minutes, or until golden brown.