Norwegian Christmas Bread (Julekake)

Gather the ingredients.

Melt the margarine or butter with milk and water.

In a large bowl, combine 4 cups of the flour with the dry ingredients.

Add the butter or margarine mixture and combine with an electric mixer. Beat until the batter falls in sheets from beaters.

Stir in the candied fruit and gradually add remaining the flour.

Knead the dough until smooth and elastic, 6 to 8 minutes.

Shape the dough into a ball and place in a greased bowl. Cover and let rise in a warm place (80 to 85 degrees F) until doubled in bulk, about 1 hour.

Punch down the dough and place on pastry board.

Shape into 2 loaves and place each in a greased 9x5x3-inch loaf pan.

Brush the tops of loaves with milk.

Cover and let rise until doubled in bulk, 45 to 50 minutes.

Bake at 375 F for 30 to 40 minutes or until lightly browned.

Serve and enjoy!