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1
Disolve yeast in warm water.
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2
Add 2 cups of the milk to the yeast/water.
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3
Sift in 2 cups of the flour.
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4
Beat until smooth and elastic with a wooden spoon or beaters.
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5
Cover and let rise for one hour.
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6
Beat egg yolks and sugar together until light.
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7
Add egg/sugar to dough, stirring well with wooden spoon.
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8
Add the salt, cardamom, orange and lemon peel, raisins and almonds (if using), stir well.
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9
Add the remaining milk (1 cup) and butter.
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10
Stir in the remaining flour until a stiff dough forms.
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11
Turn onto a floured bread board and knead until smooth and elastic (8-10 minutes).
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12
Place dough in greased bowl (I use a dutch oven), turn and cover with plastic wrap.
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13
Let rise for 1 hour or until doubled.
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14
Grease 3 (1 pound) coffee cans and dust with sugar.
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15
Fill cans half full and let rise until dough is even with top of can (30 minutes).
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16
Bake in a preheated 350u00b0Foven for 1 hour or until bread is golden and tests done.
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17
If desired, loaves can be iced with optional frosting.
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18
To make optional frosting, combine frosting ingredients (confectioners' sugar, water and almond extract).
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19
Drizzle over cooled loaves.
