the milk, sugar, cardamom in a small bowl. Stir to dissolve the sugar,
then stir the combination intro the proofed yeast mixture. Beat in the
egg, salt, lemon zest, and butter. Add 2 1/2 cups of the flour, 1/2
cup at a time. Stir in the candied fruit and walnuts. Add 1/2 cup more
of the flour.
dough out onto a lightly floured work surface. Gently knead the soft
dough until it feels smooth and elastic, about 5 minutes, adding only
as much of the remaining 1/4 cup flour as necessary to keep the dough
from sticking. Transfer to a large greased bowl, cover with plastic
wrap, and set aside at room temperature to rise until doubled, about
the dough to the work surface and roll it out into a 10-inch square.
Fold one side of the dough a third of the way over the square, then
fold the opposite side on top to cover completely. Place seam side down,
with the short ends tucked underneath, into a greased 9 x 5-inch loaf
pan and gently press the dough down to fill the pan evenly. Cover loosely
with plastic wrap and set aside at room temperature to rise until the
dough almost reaches the top of the pan, about 45 minutes.
the oven to 350°.
for about 45 minutes, until golden brown. Unmold the loaf and cool on
a wire rack.
glaze, combine the egg white, sugar, and vanilla in a small dish. Beat
with a fork to blend. Brush generously over the top of the loaf while
still warm. Allow the bread to cool completely before slicing.