German Christmas Stretz

• 1 1/2 pkg. granulated yeast
• 1/2 c. lukewarm water
• 1 pt. milk
• 1 pt. flour
• 1/2 c. butter
• 1 1/4 c. sugar
• 2 eggs
• 1 tsp. salt
• 1/2 pt. warm milk
• 1/4 tsp. cinnamon
• 1 c. slivered almonds
• 1/4 tsp. nutmeg
• 4 1/2 pt. sifted flour
• 2 c. raisins
• 1 c. chopped citron
• 1 c. currants

1. Let rise until doubled in bulk in a warm place.
2. Knead down and put into 4 greased loaf pans.
3. Allow to double in bulk.
4. Bake in a moderate oven at 350u0b0 about 1 hour.
5. Serve hot or cold. Germans make up this bread at Christmastime and continue eating it for months.
6. Recipe brought over to this country by a woman who gave it to Mrs. Leinback in Salem about 1825.
7. This recipe from a very old Moravian cookbook from my hometown in Indiana.

yeast, water, milk, flour, butter, sugar, eggs, salt, warm milk, cinnamon, almonds, nutmeg, flour, raisins, citron, currants

Taken from www.cookbooks.com/Recipe-Details.aspx?id=843371 (may not work)