Servings:

Ingredients:

2 C MILK - scalded
3/4 C BUTTER (1-1/2 sticks)
1 Pkg dry YEAST
2 T SUGAR
5-1/2 C FLOUR
1-1/2 t SALT
1/8 t NUTMEG
1/8 t MACE
2 EGGS, room temp-well beaten
1 EGG, slightly beaten
3/4 C golden RAISINS
1/2 C chopped CANDIED FRUIT
1/2 C slivered, blanched ALMONDS
1 Grated LEMON RIND

Instructions:

Add butter to 1-1/2 cups of the hot MILK, let cool. Dissolve sugar in the remaining 1/2 cup MILK. Cool to lukewarm (115) and dissolve YEAST in it. Mix FLOUR,SALT, NUTMEG & MACE in a large bowl. Add the 2 well beaten EGGS, LEMON RIND, FRUIT, the two milk mixtures and 1/2 the ALMONDS. Mix well. Dust the dough with a little flour, cover and let rise in a warm place (90-105) for one hour. Knead the dough and let rise for one hour longer. Knead dough on a well floured board, adding flour until dough no longer feels sticky. To shape, divide dough in half. Out of one half, make 3- 15" rolls, place them on a greased cookie sheet and braid them. Out of the other half, make 5 rolls, braiding 3 together for the middle row and twisting the other two for the top layer. Brush the bread with the slightly beaten EGG and sprinkle with the other half of the ALMONDS. Let rise for 45 minutes. Bake in a 350 degree oven (310 convection) for 40 (50 conv) minutes, or until golden brown.