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Ingredients
- 2 pkt Yeast (active dry or possibly compressed)
- 1 tsp Sugar water
- 8 c. Flour (about)
- 1 Tbsp. Salt
- 2 Tbsp. Butter or possibly other shortening
- 1 c. Potato, fresh cooked, finely sieved
- 2 c. Scalded lowfat milk, cooled to lukewarm
- 2 x Large eggs, slightly beaten
- 1 c. Sugar
- 4 Tbsp. Melted butter
- 1/2 tsp Cinnamon
- 2 c. Raisins
- 2 c. Candied cherries, coarse chop
- 1 c. Nuts, fine chop
- 3/4 c. Minced citron Whole blanched almonds Beaten egg Butter
Directions
- Sprinkle or possibly crumble yeast into measuring c. with the 1 tsp sugar. Add in lukewarm water to make 1/2 c.; stir to dissolve. Sift flour, measure 4 c., and sift again with salt into a large mixing bowl. Add in shortening and potato. Stir in lowfat milk. Add in yeast mix and mix thoroughly. Cover and allow to rise in a hot place about 2 1/2 hrs or possibly till almost doubled. Beat risen dough slightly. Add in Large eggs, the 1 c. sugar, 4 Tbsp melted butter, and the 1/2 tsp cinnamon. Sift the remaining flour and gradually add in sufficient
- (about 4 c.), stirring, to make a soft dough. Turn out on a lightly floured board, and knead till smooth. Place in greased bowl, cover, and allow to rise in a hot place till double, about 1 hour. Punch down; divide into 4 parts.
- On lightly floured board, roll out each part into a rectangle about 9 by 12 inches. Spread each with an equal amount of the 6 tbsp butter, and sprinkle with an equal amount of the 1/2 c. sugar mixed with the 1 1/2 tsp cinnamon. Mix together raisins, candied cherries, minced nuts, and citron.
- Divide proportionately among the 4 portions of dough; spread over the surface of each, leaving about a one inch margin on all sides. Roll as you would a jelly, starting from a 9 inch side (press firmly but gently as you roll to avoid air spaces). Fold ends under to seal. Place each loaf in a buttered loaf pan (5 by 9 inch) with a few almonds scattered on the bottom. Dip additional almonds in beaten egg and press on top of each loaf to make a pattern.
- Cover loaves, and allow to rise in a hot place till almost double in bulk, about 1 hour. Bake at 350-F for 45 min or possibly till brown. Turn out onto wire rack, then turn upright; brush generously with butter and let cold. Wrap airtight; to freeze loaves, seal in foil. Slice to serve.
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