Monte Carlo Bread

1 pkg. dry granulated yeast
1/4 c. lukewarm water
2/3 c. milk, scalded
1/2 tsp. salt
1/3 c. sugar
1/3 c. margarine or butter
3 c. flour
2 eggs, slightly beaten
1 c. mixed fruit (whatever you have: candied pineapple, cherries, citron, white raisins, currants, etc.)

Soften yeast in lukewarm water. Add milk to salt, sugar and butter; stir until butter is melted. When lukewarm, add yeast. Add half the flour and beat well with wooden spoon. Let rise until very light. Add eggs, fruit and remaining flour. Knead lightly, let rise until light. Punch down, make into loaf and put in greased 9x5x3 inch loaf pan. Let rise and when light, bake in 400 degree oven for 10 minutes. Reduce to 375 degrees and bake 35-40 minutes longer. Done when bottom sounds hollow when tapped. Cool on rack on side. Makes 1 large loaf (I usually triple recipe).