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1
Cover mixed dried fruit and apples with boiling water in saucepan and soak overnight.
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2
Next morning, cook until fruit is quite soft, about 15 minutes, then drain well in a colander.
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3
Chop or cut up fruit.
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4
Soften yeast in lukewarm water, add 1 Tbsp sugar and let stand 10 minutes.
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5
Add milk.
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6
Add 1 1/2 C flour to make a sponge and set aside until bubbles break on top.
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7
Cream butter in a large mixing bowl.
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8
Add 1 C sugar and cream well.
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9
Mix in beaten eggs.
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10
Add the sponge, chopped fruits, salt, cinnamon, raisins, currants and nuts.
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11
Beat in 3 cups flour.
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12
Divide dough into fourths.
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13
Take out 1/4 of the dough and knead on a floured pastry cloth or board adding enough flour to keep the dough soft but not sticky.
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14
Continue doing this 3 more times until all the dough has been worked up, then knead it all together.
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15
Lightly oil a clean bowl, take dough and run the top around the inside of the bowl, place it in the bowl, cover and let rise in a warm place until double in bulk.
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16
Knead lightly, divide into 4 portions and shape each into a loaf, place in greased loaf pans.
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17
Cover and let rise until double.
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18
Bake at 400u00b0 for 10 minutes, reduce heat to 350u00b0 and bake 45 minutes longer or until done.
