Blend sugar, salt, milk powder, honey, butter, shortening and spices into soft consistency in mixer. Mix in fruit or nuts during last stage of development. For 2-tiered braided loaves, use 1 lb. dough for bottom braid and 10 ozs. Divide each into 3 equal sections. Braid or twist 3 strands tightly without stretching dough.
Tuck ends under.
Seal top braid to bottom braid with egg white. Proof to full rise. Yeast 8 ozs. 2.3 4.50 Water 2 lbs. Premium Baker's Salt 3 ozs.