Melt butter and milk together.

Allow the mixture to cool until lukewarm.

In a mixing bowl, soften yeast in lukewarm water.

Add sugar, salt, raisins, cherries, and egg to the yeast mixture.

Add the butter and milk mixture to the bowl and mix well.

Gradually add flour, mixing well after each addition, until a stiff dough forms.

Let the dough rise in a warm place until doubled in bulk.

Turn the dough out onto a floured surface.

Gently toss the dough until it is covered with flour and not too sticky.

Divide the dough into 3 equal parts.

Place each part into a well-greased 1-pound coffee can.

Cover the cans and let the dough rise until doubled in size.

Bake in a moderate oven at 350°F (175°C) for 1 hour.