|Milk||1⁄2 Cup (8 tbs), scalded|
|Sugar||1⁄2 Cup (8 tbs)|
|Margarine||1⁄4 Cup (4 tbs)|
|Yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄4 Cup (4 tbs)|
|Eggs||2 , beaten|
|Unsifted flour||2 Cup (32 tbs)|
|Fine bread crumbs||2 Tablespoon|
|Whole blanched almonds||14|
|Seedless raisins||1⁄2 Cup (8 tbs)|
|Grated lemon rind||1⁄2 Teaspoon|
Mix the milk, sugar, salt and margarine in a bowl and cool to lukewarm.
Dissolve the yeast in the water, then stir into the milk mixture.
Add the eggs and flour and beat vigorously for about 5 minutes.
Cover and let rise in a warm place, free from draft, for about 1 hour and 30 minutes or until doubled in bulk.
Sprinkle the bread crumbs over sides and bottom of well-greased 1 1/2-quart casserole and arrange the almonds on bottom.
Stir the dough down and beat well.
Stir in the raisins and grated rind and place in the casserole.
Let rise in a warm place for about 1 hour or until doubled in bulk.
Bake at 350 degrees for about 50 minutes.