STOLLEN (Christmas/Easter Bread)

1 cup milk
1/2 cup shortening
3/4 cup sugar
1/2 tsp. salt
1/4 tsp. mace
1/4 cup warm water
2 pkg. yeast
2 eggs, beaten
5 to 6 cups flour
1/2 cup raisins
1/2 cup slivered almonds
slivered almonds, candied
fruit or maraschino cherries

Glaze:
2 tsp. milk
1/2 tsp. vanilla
1/2 cup powdered sugar

Scald milk; stir in shortening, sugar, salt and mace.
Cool to lukewarm.

Measure warm water in large bowl. Dissolve yeast in water; stir well. Add eggs and 3 cups flour. Beat until smooth. Stir in raisins and almonds, then remaining flour. Knead. Store in refrigerator until ready to shape.

When ready to use, divide into 3 portions (1 small, 1 medium and 1 large). Roll each into long rolls (each will be a different length). Cut each roll into three strips and braid.

Place largest braid on cookie sheet. Place medium braid on
largest and smallest braid on top. Bake at 350 degrees for 35 minutes. Decorate with glaze and slivered almonds, candied fruit or maraschino cherries.