German Christmas Tree Bread Tannenbaum Brot

• 2 pkg. active dry
• 2 cakes compressed yeast
• 1/4 cup lukewarm water*
• 2 tsp. salt
• 1/2 cup granulated sugar
• 1-1/2 cup milk, scalded and cooled
• 1/2 cup melted butter
• 2 eggs
• 6 cups sifted all purpose flour (about)
• 1/2 tsp. each of ground nutmeg and cinnamon
• 1/2 cup raisins
• 1/2 cup cut-up candied cherries
• 1/2 cup chopped nuts
• Confectioners' sugar

1. Sprinkle dry yeast or crumble cake yeast into warm water.
2. * Use very warm water (105 to 115F.)
3. for dry yeast; use lukewarm water (80 to 90F) for compressed.
4. Let stand for a few minutes, then stir until dissolved.
5. Now add salt, granulated sugar, cooled milk, butter, eggs, and 4 cups flour.
6. Beat with a spoon until thoroughly mixed.
7. Stir in remaining 2 cups flour, spices, fruit and nuts.
8. By this time you will have to use your hands.
9. Turn out on a lightly floured board and knead until smooth, about 5 minutes.
10. Place in a greased bowl, cover, and let rise until doubled.
11. Punch down and let rise again until doubled.
12. These two rising times will take about 2-1/2 hours in all.
13. Now turn the dough out and shape it into 2 loaves.
14. Place in greased loaf pans, 9 x 5 x 3 inches, and let rise again until doubled.
15. Bake in preheated moderate oven 350F.
16. about 45 minutes.
17. Cool.
18. Before serving sprinkle with confectioners' sugar.
19. NOTE: When making this bread, remember to start it in the morning, and give it plenty of rising time.
20. Woman's Day Encyclopedia of Cookery

active dry, yeast, water, salt, granulated sugar, milk, butter, eggs, flour, nutmeg, raisins, candied cherries, nuts, confectioners

Taken from www.foodgeeks.com/recipes/19885 (may not work)