Moravian Christmas Loaf - cooking recipe

Ingredients

2 pkg. active dry yeast
1/2 c. warm water
3 c. sifted flour
2 tsp. salt
2 c. milk, scalded and cooled
1 c. milk, scalded
1 c. butter
1 c. sugar
5 to 6 c. sifted flour
1/2 lb. raisins, cut (1 1/2 c.)
1/2 lb. currants (1 1/2 c.)
1/4 lb. candied citron, chopped
1/2 c. chopped blanched almonds

Preparation

Soften the yeast in warm water.
Add the 3 cups flour and salt gradually to the 2 cups cooled milk; beat until smooth.
Stir in the yeast.
Cover and let rise in a warm place until doubled.
Add 1 cup scalded milk to the butter and sugar; stir until butter is melted.
Cool to lukewarm; stir into the yeast mixture.
Stir in enough of the remaining flour to make a soft dough.
Stir in a mixture of the fruits.
Knead the dough on a floured surface until smooth and satiny, adding flour as needed.
Place in a greased bowl and grease top of dough.
Cover; let rise until doubled, about 2 hours.
Punch down dough and divide into 4 portions.
Shape into loaves and place in 4 greased 8 1/2 x 4 1/2 x 2 1/2-inch pans. Brush tops of loaves with melted shortening; sprinkle with almonds. Cover and let rise until doubled, about 30 minutes.
Bake at 375\u00b0 for 35 to 40 minutes.