Stollen Loaves

Ingredients
3 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110F to 115F)
1 cup butter, softened
1 cup sugar
2 cups warm milk (110F to 115F)
2 eggs
7 to 8 cups all-purpose flour
1 teaspoon salt
2 cups mixed candied fruit
1 cup raisin
1 cup golden raisins
1/2 cup sliced almonds
Confectioners' sugar

Directions
In a small bowl, dissolve yeast in warm water. In a large mixing bowl, cream butter and sugar; gradually beat in milk. Stir in yeast mixture. Beat in eggs, 4 cups flour and salt until smooth. Add enough remaining flour to form a soft dough. Stir in candied fruit, raisins and almonds.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes (dough will be sticky). Place in a grease bowl, turning once to grease top. Cover and let rise in a warm place until nearly doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divided into fourths. Shape each portion into a loaf. Place in four greased 8-in. x 4-in. x 2-in. loaf pans. Cover and let rise until doubled, about 1 hour.

Bake at 350F for 35-45 minutes or until golden brown. Remove from pans to wire racks to cool. Dust with confectioners' sugar. Yield: 4 loaves. 

Source:  Taste of Home