Tropical Fruit Bread

In a large mixing bowl stir together 2 cups of the flour, the yeast, and nutmeg; set aside. In a medium saucepan heat and stir the milk, butter or margarine, sugar, and salt till mixture is warm (120 degrees F. to 130 degrees F.) and butter or margarine is almost melted. Add milk mixture to flour mixture along with the eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes more. Using a wooden spoon, stir in candied pineapple or papaya, dates, crystallized ginger, and as much of the remaining flour as you can.

Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover and let rise in a warm place till double (about 1 hour).

Punch dough down. Turn out onto a lightly floured surface. Divide into 6 portions. Cover and let rest for 10 minutes. Roll each portion into an evenly thick rope that is 20 inches long. Lay 2 of the ropes side by side and 1 inch apart; twist together loosely. Join ends to form a circle. Place on a lightly greased large baking sheet. Repeat with remaining ropes, using a total of 2 baking sheets. Cover and let rise in a warm place till nearly double (45 to 55 minutes).

Bake in a preheated 350 degrees F. oven for 15 to 20 minutes. Brush loaves with additional milk and sprinkle with sugar, then switch pan positions and bake for 5 more minutes, or till golden brown. Remove from baking sheet; cool on racks.