|Active dry yeast||1⁄2 Tablespoon|
|Warm water||2 Tablespoon (105Â°-115Â°F)|
|Milk||3⁄4 Cup (12 tbs)|
|Unsalted butter||3 Tablespoon|
|Flour||4 Cup (64 tbs)|
|Ground cardamom||1⁄2 Teaspoon|
|Grated lemon peel||1 Teaspoon|
|Golden raisins||1⁄4 Cup (4 tbs)|
|Dark raisins||1⁄4 Cup (4 tbs)|
|Currants||1⁄4 Cup (4 tbs)|
|Almonds||2 Tablespoon, sliced|
|Chopped candied orange peel||1⁄4 Cup (4 tbs)|
|Sliced almonds||2 Tablespoon|
|Unsalted butter||1 Tablespoon, melted|
|Confectioners sugar||1 Tablespoon|
1 Dissolve yeast in warm water. Set aside for 5 minutes. Heat milk and butter to warm (105°-115°F).
2 Combine 2 cups flour, sugar, salt, cardamom, and lemon peel in mixing bowl. Add the yeast mixture and milk mixture to the dry ingredients. Mix thoroughly.
3 Add enough of the remaining flour to make a soft dough. On lightly floured surface knead until smooth€”about 10 minutes.
4 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 hour.
5 Knead in raisins, currants, about half the almonds, and candied orange peel. Let rest; cover with inverted bowl for 10 minutes.
6 Punch down dough. Roll dough into a 12 x 15-inch rectangle. Roll up tightly from long side; seal well. Place on greased baking sheet.
7 Cover; let rise in warm place until double€”about 30 minutes.
8 If desired, press remaining almonds into top of dough. Bake in a preheated 375°F oven 1 hour or until done.
9 While the bread is still hot, brush the top with melted butter. Dust top with confectioners' sugar.
10 Cool on wire rack.