Yield: 1 servings
| Measure | Ingredient |
|---|---|
| \N \N | 6-8 cups all purp flour, sifted 2 cakes compressed yeast |
| 1½ cup | Water 85 degrees |
| ½ pounds | Raisins |
| ½ pounds | Blanched ch. almonds |
| \N \N | (optional) |
| ¾ cup | Sugar |
| 1½ cup | Butter |
| 3 eaches | Eggs |
| ¾ teaspoon | Salt |
| 1 teaspoon | Cinnamon |
Crumble yeast in water. Add 1 cup flour and let rise till doubled.
Sprinkle ½ cup flour over raisins and almonds. Cream sugar and butter and add eggs, salt, and cinnamon. Add fruit and nuts, yeast and remaining flour to creamed mix. Put in greased bowl in warm place, cover with plastic wrap and let rise till doubled in bulk.
Divide into 2 loaves and place in greased pans. Brush tops with melted butter. Let rise again. Bake at 350 F. for 45 minutes. *** This recipe seems to not have rising times. I'd bet it should. Shared By: Pat Stockett
Submitted By PAT STOCKETT On 03-03-95