Norwegian Christmas Bread. From Culinary Arts Institute

2 cakes yeast,
1 pint milk,
1/4 cup lukewarm water,
1 cup shortning,
1 cup sugar,
1 tsp salt,
2 eggs well beaten,
1/2 tsp ground cardamom,
7 cups sifted flour,
1/2 lb. seedless raisins,
4 oz citron, sliced, glaze for breads.
Soften yeast in lukewarm water. Scald and cool milk. cream shortning, sugar and salt together;
add beaten eggs and cardamom. To lukewarm milk add softened yeast and 3 cups flour;
beat until smooth. Add creamed mixture and remaining flour. Mix until smooth, adding more flour, if necessary.
Add fruit, sprinkled with flour. Let dough rise until doubled in bulk,stir down and let rise again until about doubled.
Turn dough onto floured board,divide into 3 portions and shape into loaves. Place in greased bread pans andlet rise until doubled in bulk.
Brush tops of loaves with glaze. Bake in moderate oven (350° F) 50 to 60 minutes. Makes 3 loaves.