Cardamom Holiday Bread
Makes 3 loaves

2 packages (1/4 ounce each) active dry yeast
3/4 cup warm water
1 can (12 ounces) evaporated milk
1 cup sugar
1 teaspoon salt
1/2 cup butter or margarine, softened
4 eggs, beaten
1 to 1-1/2 teaspoons ground cardamom
7-1/2 to 8 cups all-purpose flour
confectioners' sugar glaze
candied cherries and sliced almonds

In a mixing bowl, dissolve yeast in water. Add milk, sugar, salt, butter, eggs, cardamom and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, 6-8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.

Punch dough down; let rest 10 minutes. Divide into nine portions. Shape each into a 12-inch strip. Place three strips on a greased baking sheet and braid, sealing ends. Repeat with remaining strips. Cover and let rise until nearly doubled, about 45 minutes.

Bake at 375 for 20-25 minutes or until golden. Cool. Glaze and decorate with cherries and almonds.