2 cups milk
1 cup water
2 envelopes active dry yeast
8 cups flour
4 ounces citron, sliced very thin
1 pound raisins, cut in half
1/2 cup granulated sugar

Scald milk and water and cool until warm. Add yeast, mixing to dissolve. Add flour to make dough stiff enough to knead. Cover; let rise until it doubles.

Cut raisins and citron into dough with sugar. Let rise again. Mold into 2 mounds and put into bread pans. Let rise again.

Bake at 350 degrees F until brown, then reduce heat and bake for about 1 hour.

Makes 2 large loaves.

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