Cranberry Raisin Almond Strietzel Bread - cooking recipe

Ingredients

Dough
1/2 ounce yeast, 2- 1/4 oz packages
1 tablespoon sugar
1/2 cup warm water
2 lbs all-purpose flour
1/4 teaspoon salt
1/2 cup milk
4 eggs
1/2 cup butter, softened
1 teaspoon vanilla
1/2 lemon, zest of
Additions
2 tablespoons rum
1/2 cup golden raisin
1/2 cup dried cranberries
Topping
1/2 cup water
1 egg yolk, beaten
3/4 cup slivered almonds

Preparation

Preheat oven to 400\u00b0F.
Grease a baking sheet lightly with butter.
Combine yeast, sugar and 1/2 cup of warm water in mixer bowl and let sit for 10 minutes.
Pour rum over the raisins and cranberries.
Add flour, salt, milk, eggs, butter, vanilla and lemon zest to the mixing bowl containing the yeast mixture. On a mixer fitted with a dough hook, mix all ingredients for dough for 2 minutes at slow speed followed by 6 minutes at fast speed.
Add the rum soaked berries and mix for 2 minutes more.
Rest the dough covered for 20 minutes.
Punch down and divide dough into 2-1 lb. loaves.
Cover and allow to relax for 20 minutes.
Cut each loaf into 3 equal pieces. Roll each piece by hand into a long approximately 12-20 inch strip. Braid the 3 pieces together.
Place the braided loaves on the buttered baking sheet, cover and let rise for 30 minutes.
Combine 1/2 cup water with 1 beaten egg yolk and brush the braided loaves.
Brush a second time with the egg wash and sprinkle with slivered almonds.
Bake at 400\u00b0F for 20-22 minutes.