Stollen

4 ounces yeast
4 pounds bread flour
1 pound cake flour
8 ounces sugar
1 1/2 pounds butter
8 ounces ground almonds
4 pounds golden raisins
5 ounces diced citron
1 quart lukewarm milk
1 grated lemon rind
1/2 teaspoon mace
1/2 teaspoon cinnamon
salt and cloves, a pinch each

In advance, soak raisins in water to help them retain moisture and flavor thorugh the baking process. Heat milk at lowest setting while grating lemon. Save rind for flavoring.

Put flour in a bowl and make a small crater in the center. Dissolve yeast in 1/3 of the quart of lukewarm milk and pour into flour crater. Work together into a dough. Place dough in a warm place to rise.

After dough has risen, add other ingredients, except raisins, citron and almonds. Work until dough is smooth. Put back into a warm spot and let rise for the second time, about 1/2 hour, depending on how active the yeast is. Meanwhile, drain raisins.

When dough is plump and warm, add fruit and almonds and carefully press them into the dough. Knead carefully, spreading fruit and almonds evenly throughout. Set dough aside for its third and final rise.

Place finished loaf on a baking sheet and set aside for at least 10 minutes. Meanwhile, preheat oven to 400 degrees. Place bread in oven and lower temperature to 350 degrees.

Bake until bread is a deep golden brown, 30 to 40 minutes. For smaller loaves, this time should be adjusted downward.

[Newspaper clipping. Also includes the following commentary: "Stollen is a traditional holiday bread, but it is good at any time. This fruity treat is a favorite of the German farmers." I'm a little intrigued about the second rising, which is "about 1/2 hour, depending on how active the yeast is." So, how active is it supposed to be? Not much guidance here. But while you're trying to decide, drain the raisins.]