Bake at 350 degrees for 30 to 35 minutes. Makes 2 or 3 round loaves Heat butter and milk until butter is melted. Cool to lukewarm. Soften yeast in warm water in mixing bowl. Add sugar, salt, raisins, candied cherries or candied fruit, and egg. Add gradually 3 1/2 cups to 4 cups flour to form a stiff dough. Beat well after each addition. Let rise in warm place (85 degrees) until doubled in size, 1 1/2 to 2 hours. Turn out on floured surface. Toss lightly until dough is coated with flour and is not sticky. Shape dough as follows: (1) either divide into two parts and shape into round loaves. Place on greased baking sheets or two well-greased 8 -inch round pans or star-shaped pans. (2) Or divide in three parts, shape into round loaves and place in three well-greased 1 -pound coffee cans. Cover. Let rise until light and doubled in size, about 1 hour. Bake in moderate oven (350 degrees) 30 to 35 minutes. Brush with reserved egg. *For use with Pillsbury's Best Self-Rising Flour, omit salt.