Moravian Christmas Loaf

• 2 pkg. active dry yeast
• 1/2 c. warm water
• 3 c. sifted flour
• 2 tsp. salt
• 2 c. milk, scalded and cooled
• 1 c. milk, scalded
• 1 c. butter
• 1 c. sugar
• 5 to 6 c. sifted flour
• 1/2 lb. raisins, cut (1 1/2 c.)
• 1/2 lb. currants (1 1/2 c.)
• 1/4 lb. candied citron, chopped
• 1/2 c. chopped blanched almonds

1. Soften the yeast in warm water.
2. Add the 3 cups flour and salt gradually to the 2 cups cooled milk; beat until smooth.
3. Stir in the yeast.
4. Cover and let rise in a warm place until doubled.
5. Add 1 cup scalded milk to the butter and sugar; stir until butter is melted.
6. Cool to lukewarm; stir into the yeast mixture.
7. Stir in enough of the remaining flour to make a soft dough.
8. Stir in a mixture of the fruits.
9. Knead the dough on a floured surface until smooth and satiny, adding flour as needed.
10. Place in a greased bowl and grease top of dough.
11. Cover; let rise until doubled, about 2 hours.
12. Punch down dough and divide into 4 portions.
13. Shape into loaves and place in 4 greased 8 1/2 x 4 1/2 x 2 1/2-inch pans. Brush tops of loaves with melted shortening; sprinkle with almonds. Cover and let rise until doubled, about 30 minutes.
14. Bake at 375u0b0 for 35 to 40 minutes.

active dry yeast, warm water, flour, salt, milk, milk, butter, sugar, flour, raisins, currants, candied citron, blanched almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=577360 (may not work)