Christmas Stollen

¼ c. rum or apple juice

1 c. raisins

5 ¾-6 ¼ c. flour

2 packages active dry yeast

1 2/3 c. milk

2/3 c. butter, cut up

½ c. sugar

½ t. vanilla

½ t. salt

½ c. chopped almonds

4 t. finely shredded lemon peel

1 T. butter, melted

1 T. powdered sugar

In small bowl, pour rum or apple juice over raisins. Set aside to soak. In large mixing bowl, combine 2 ½ c. of flour and yeast. In small saucepan, combine milk, 2/3 c. butter, ½ c. sugar, and salt. Heat and stir till warm (120-130) and butter is almost melted. Add to the flour mixture with vanilla. Beat with electric mixer 30 seconds, scraping bowl. Beat 3 minutes. Drain raisins, add to dough with almonds and lemon. Stir in as much remaining flour as you can with a spoon. Turn onto a floured surface. Knead in enough remaining flour to make a moderately soft dough that’s smooth and elastic (3-5 minutes) Shape into a ball. Place in a greased bowl, turn once to coat. Cover, let rise in a warm place till doubled in size (about 1 hour). Grease 2 baking sheets, set aside. Punch dough down. Divide dough in half, turn onto a floured surface. Cover, let rest 10 minutes. Form each half into a 9 x 3 ½ inch loaf and place on prepared baking sheets. Flatten slightly to form 10 x 4 inch loaves. With the side of your hand, make an indentation lengthwise down the top center of each loaf. Bake in a 350 degree over 40-45 minutes or till golden brown and bread sounds hollow when you tap it. Remove, place on a wire rack. Brush with the melted butter. Combine 1 tablesppon sugar and the powdered sugar, sprinkle over loaves and cool. Makes 2 loaves.