|Active dry yeast||1 Tablespoon|
|Warm water||1⁄3 Cup (5.33 tbs) (105 To 115 Degree F)|
|Unsalted butter||1⁄2 Cup (8 tbs) (1 Stick)|
|Grated lemon peel||1 Teaspoon|
|Flour||3 1⁄2 Cup (56 tbs)|
|Chopped candied cherries||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1 Teaspoon|
|Chopped almonds||3 Tablespoon|
|Candied cherry halves||4|
1 Dissolve yeast in warm water. Set aside for 5 minutes.
2 Heat sugar, salt, butter, milk, and lemon peel to warm (105°€” 115°F). Combine 1 1/2 cups flour, yeast mixture, and milk mixture. Mix thoroughly.
3 Add egg and enough remaining flour to make a soft dough. Knead in cherries.
4 Knead on lightly floured surface until smooth€”about 10 minutes.
5 Place in greased bowl, turning to coat top. Let rise in warm place until double€”about 1 hour.
6 Punch down dough. Divide dough in half; make two 18-inch ropes. Twist together. Pinch both ends, and tuck under.
7 Place on greased baking sheet. Cover. Let rise in warm place until double€”about 30 minutes.
8 Combine egg yolk and milk; brush top of loaf. Combine cinnamon, sugar, and almonds. Sprinkle on top of loaf. Decorate with cherry halves. (If preferred, make confectioners' icing and frost top of loaf when cool. Decorate with candied cherries.)
9 Bake in a preheated 350°F oven for 35-45 minutes or until done. Cool on wire rack.