German Christmas Stretz - cooking recipe

Ingredients

1 1/2 pkg. granulated yeast
1/2 c. lukewarm water
1 pt. milk
1 pt. flour
1/2 c. butter
1 1/4 c. sugar
2 eggs
1 tsp. salt
1/2 pt. warm milk
1/4 tsp. cinnamon
1 c. slivered almonds
1/4 tsp. nutmeg
4 1/2 pt. sifted flour
2 c. raisins
1 c. chopped citron
1 c. currants

Preparation

Let rise until doubled in bulk in a warm place.
Knead down and put into 4 greased loaf pans.
Allow to double in bulk.
Bake in a moderate oven at 350\u00b0 about 1 hour.
Serve hot or cold. Germans make up this bread at Christmastime and continue eating it for months.
Recipe brought over to this country by a woman who gave it to Mrs. Leinback in Salem about 1825.
This recipe from a very old Moravian cookbook from my hometown in Indiana.