Bake at 375 for 30 min. Makes 2 loaves
1 envelope active dry yeast
1/4 c. very warm water
1/2 cup sugar
3/4 cup mlk
1/2 tsp. salt
3/4 c. (1.5 sticks) butter
1 tsp. almond extract
1 T. grated lemon rind
2 eggs
5 to 5.5 cups sifted all purpose flour
1 cup chopped mixed candied fruits
1 cup raisins
1/2 c. chopped citron
1/2 c. candied cherries
1/2 c. chopped almonds
1. Sprinkle yeast into very warm water in 1 cup measure. (very warm should feel comfortably warm when dropped on wrist.) Stir in 1/4 tsp. sugar. Stir until yeast dissolves. Let stand until bubbly and double in volume, about 10 min.
2. Heat milk with remaining sugar, salt and 10 T. of butter in a small saucepan until lukewarm; combine with yeast mixture in a large bowl.
3. Stir in almond extract, lemon rind and eggs. Beat in enough flour to make a soft dough; turn out onto lightly floured board. Knead until smooth and elastic, about 10 min., using enough of remaining flour to keep dough from sticking.
4. Place in a buttered bowl; turn to bring buttered side up. Cover with a towel or wax paper. Let rise in a warm place, away from draft, 1 hour or until double in bulk.
5. Punch dough down; turn out onto lightly floured surface; knead a few times. Invert bowl over dough; let rest 10 minutes. Knead candied fruits, raisins, citron, cherries and almonds into dough until evenly distributed. Divide in half; roll each to a 12 x 8 " oval; fold in half by bringing one end of oval over to within 1/2 in. from edge of other end. Place on one large or two small buttered cookie sheets.
6. Let rise again in a warm place away from draft, 45 min. or until double in bulk.
7. Bake in moderate oven (375) 20 minutes; brush with remaining butter. Bake 10 min. longer, or until loaves are golden brown and give a hollow sound when tapped. Remove from oven. When cool sprinkle powdered sugar on top.
