Christmas Bread

In a large bowl, stir together 2-1/2 cups of the flour and the yeast. In a medium saucepan, heat and stir milk, the 3/4 cup sugar, the butter, and salt until warm and butter almost melts (120 degree F to 130 degree F). Add to flour mixture. Beat on low speed of an electric mixer for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can with a wooden spoon.

Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that's smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a greased bowl; turn once to grease surface. Cover and let rise in a warm place until doubled (1 to 1-1/4 hours).

Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover the dough and let rest for 10 minutes. Lightly grease two 8x4x2-inch loaf pans. In a small bowl, combine the 1/4 cup sugar, the cinnamon, and cardamom. Set aside 1 tablespoon of the mixture for topping.

Roll one portion of dough into a 12x9-inch rectangle; sprinkle with half of the cherries and half of the remaining sugar-spice mixture. Roll up from a short side. Moisten ends and edges with a little water; pinch to seal. Place in one of the prepared pans.

Moisten the top of loaf of bread with a little water. Sprinkle with half of the reserved sugar-spice mixture. Repeat with remaining dough and other ingredients. Cover the loaf and let rise in a warm place until nearly doubled (for about 45 to 60 minutes).

Bake in a 350 degree F oven for 40 to 50 minutes or until bread sounds hollow when lightly tapped. Cover loosely with foil during the last 10 minutes of baking to prevent overbrowning, if needed.

Remove the loaves from the pans immediately. Cool loaves on wire racks. Makes 2 loaves.