BABKA

1/2 cup milk; scalded
1/3 cup shortening
1/4 cup sugar
1 tsp salt
1 pkg yeast
1/4 cup warm water
2 eggs; beaten
1/2 tsp grated lemon peel
2 1/4 cups flour
1 cup raisins
1/4 cup chopped almonds

Add shortening, sugar, and salt to milk; stir until shortening is melted and sugar is dissolved; set aside until lukewarm.

Dissolve yeast in water; add to milk mixture. Stir in eggs and lemon peel. Add flour; beat until smooth. Cover and let rise 6 hours.

Punch down dough. Add raisins. Knead until smooth and elastic.

Preheat oven to 425F.

Grease a brioche pan generously; sprinkle bottom with almonds. Pour dough in; let rise, uncovered, 20 minutes.

Bake 20 minutes; remove from pan immediately and let cool on wire rack.