Let rise in a warm place for 45 minutes to an hour. Punch down dough. Knead for a minute or two. Shape into loaves. Place in greased loaf pans and let rise for 45 minutes.

Bake at 350 degrees for 40 to 45 minutes. Turn out of pans. Allow bread to cool before slicing it.

**********

Put dough in a greased bowl and cover and let it rise in a warm place until doubled, or about one hour.

Punch down dough and divide in half. Knead for a minute or so, and then form each half into rounds. Place dough on a large greased cookie sheet and let rise for 45 minutes. (The loaves will become very large, so be careful not to put them too close to edge of cookie sheet.)

Bake at 350 degrees for 40 to 45 minutes. If loaves start turning too brown, turn oven down to 325. After you remove loaves from oven, brush them with shortening while they are still hot. This will help crust to stay soft. Remove loaves from cookie sheet. Allow julekake to cool before slicing.

If you prefer, after julekake is cool, drizzle on powdered sugar icing and decorate with cherries, walnuts or pecans.

*************