Christmas Bread

1 1/4 cups warm water (110-115 degrees)
1 pkg. active dry yeast
2 Tbsp. soft shortening
2 tsp. salt
2 Tbsp. sugar
3 cups flour
1/4 cup raisins
1/4 cup cut-up candied fruit
1/4 cup chopped nuts
1/2 tsp. each cinnamon and cloves
1/4 tsp. vanilla

In bowl, dissolve yeast in water. Sift flour. Add shortening, salt, sugar, and half the flour to the yeast mixture. Beat 2 minutes at medium speed with an electric mixer or 300 vigorous strokes by hand. Scrape bowl frequently. Add remaining flour, along with remaining ingredients. Blend in with spoon. Scrape sides of bowl. Cover with cloth; let rise in warm place (85 degrees) until double, about 30 minutes.  Stir down batter by beating about 25 strokes. Spread batter evenly in greased loaf pan, or, if desired, in 2 greased 1-lb coffee cans. Batter is sticky. With floured hand, smooth out top of loaf or loaves. Let rise until batter is 1/4 inch from top of loaf pan, 3/4 inch from top of coffee cans, about 40 minutes. Bake 45-50 minutes at 375 degrees (40 minutes for coffee cans). Immediately remove from pan, place on cooling rack. Brush top with melted butter or shortening. Cool before cutting.