INGREDIENTS
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1 1/2 cups warm milk or water (110 to 115 degrees F)
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2 (.25 ounce) packages active dry yeast
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6 1/2 cups all-purpose flour, divided
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1 1/2 cups butter
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3/4 cup sugar
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3 eggs
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3/4 teaspoon salt
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3/4 teaspoon grated lemon peel
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1/2 pound raisins
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1/2 pound chopped blanched almonds
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1/2 cup chopped candied fruit
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3 tablespoons butter, melted
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LEMON GLAZE:
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1 1/4 cups confectioners' sugar
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1/4 cup lemon juice
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1 teaspoon vanilla extract
DIRECTIONS
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Combine milk or water and yeast. Let stand 3-5 minutes. Add 1 cup flour; mix well. Cover and let rest in a warm place until light and foamy, about 1 hour.
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In a large mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add salt and lemon peel. Stir in the yeast mixture and enough remaining flour to form a soft dough. Knead until smooth and elastic, about 6-8 minutes. Place the dough in a greased bowl and cover and let rise in a warm place until doubled, about 1 hour.
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Punch dough down; knead in raisins, nuts and fruit. Divide into two parts; roll each into a 15-in. x 8-in. oval. Fold each in half lengthwise and place on a greased baking sheet. Brush with melted butter. Cover and allow loaves to rise until almost doubled in bulk, about 45 minutes.
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Bake at 350 degrees F for 30-40 minutes or until golden brown. Cool on wire racks. Combine all glaze ingredients; brush on tops of cooled loaves.
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