Ingredients

5 1/2 C. Unbleached Naturally White Flour
1 C Milk
3/4 C. Sugar
1/2 Tsp. Salt
2 pkg. of Active Dry Yeast
1/4 C. Water
3 Eggs
1/4 C. Chopped Almonds
1/4 Whole Blanched Almonds
1/4 C. Chopped Citron
1/4 C. Raisins

Directions

Sift and measure 5 1/2 cups Unbleached naturally white flour. Scald 1 cup milk, add 3/4 cups sugar, 1/2 teaspoon salt. Soften 2 packages of active dry yeast in 1/4 cup warm water with a little sugar. Stir yeast (after it develops) into the milk mixture which has cooled, to luke warm. Add 2 eggs, beaten. Add 3 cups of the flour and 1/2 cup shortening. Beat until smooth. Stir in 1/4 cup chopped almonds, 1/4 cup chopped citron, 1/4 cup raisins (increase to 1/2 cup light raisins if citron is not available). Mix remaining 2 1/2 cups sifted flour into it. Turn out on lightly floured board, knead until smooth and elastic. Place in a greased bowl and brush with shortening. Cover and let rise in a warm place about 1 hour and 15 minutes or until doubled in bulk (can place it in a warmed oven with a pan of water). Punch down and turn out on lightly floured board. Divide in half. Divide one half into 3 equal pieces. Roll each piece into a strip about 18" long. Place 3 strips on a greased baking sheet, and form into a braid. Brush the top lightly with melted butter or margarine. Divide 2/3 of remaining dough into 3 equal pieces. Form into strips and make another braid. Place it on top of the first braid. Brush the top lightly with melted butter or margarine. Form remaining dough into 3 strips and make a last braid. Place it on top of the second braid. If necessary, use toothpicks to hold braids in place. Let rise in a warm place for about an hour. Brush with a mixture of 1 egg and 1 tablespoon water. Decorate with 1/4 cup of whole blanched almonds. Bake at 375º about 45 minutes.

Notes