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INGREDIENTS:
- 1 package active dry yeast
- 1/4 cup warm water, about 105 to 110 degrees
- 1/3 cup butter
- 3/4 cup milk
- 1/3 cup granulated sugar
- 1 teaspoon salt
- zest of 1 small to medium lemon
- 2 large eggs, beaten
- 4 cups all-purpose flour
- 1/2 cup chopped blanched almonds
- 1/2 cup chopped mixed candied fruits and peels
- 1/2 cup raisins or chopped dates
- melted butter
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
PREPARATION:
Turn dough out onto a lightly floured surface; knead until smooth and elastic, about 8 to 12 minutes. Divide in half and shape each half into a 12x8-inch oval loaf. Brush each loaf with melted butter; fold lengthwise almost double. Press edges together. Place in a large greased baking sheet and let rise for 40 minutes. Breads should be almost doubled. Bake in a preheated 350° oven for 25 to 30 minutes. Brush loaves with melted butter. Combine remaining 2 tablespoons sugar with the cinnamon and sprinkle over loaves. Cool on rack then wrap tightly and storee in refrigerator or freezer.
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