Add one egg.
Beat with electric mixer on low 30 seconds, scraping the sides of the bowl continuously. Then, beat on high for 3 minutes.
Dust the raisins, cherries, and candied fruit in the remaining flour, then stir in the rest of the flour (as much as possible).
Turn out onto a lightly floured surface. Knead in the remaining flour to make dough moderately stiff, but smooth and elastic.
Shape into a ball and place in a lightly greased bowl - turning once to grease surface. Cover and let rise in a warm place until double in size - about and hour and a half.
Punch dough down.
Turn onto a lightly floured surface and divide in half. Cover and let rest for 10 minutes.
Shape into two round loaves, place on greased cookie sheet(s), flatten to approximately 8" diameter.Cover and let rise in a warm place until almost double.
This should take 45 to 60 minutes.
In a small bowl, beat egg and water together. Brush onto loaves and bake them at 350 degreess for about 40 minutes or until loaves sound hollow when tapped.
TIP: Cover loosely with foil after baking for 20 minutes to prevent over-browning.
Cool on wire racks.
Makes 2 loaves. Drizzle or spread powdered sugar frosting on the top.
Loaves can be made ahead and frozen for up to six months.