|Sweet dough||1 Cup (16 tbs) (Basic One)|
|Seedless raisins||1 Cup (16 tbs)|
|Ground blanched almonds||1 Cup (16 tbs)|
|Finely chopped candied fruit/1/2 and 1/2 mixture of citron and candied cherries||3⁄4 Cup (12 tbs)|
|Finely grated lemon rind||1 Tablespoon|
|Melted butter/Margarine||3 Tablespoon|
|White icing||1 (Easy Icing)|
Prepare dough, adding raisins, almonds, candied fruit, and lemon rind to yeast along with lukewarm mixture.
Add remaining flour, knead, and let rise.
Divide dough in half and roll or pat out half on a lightly floured board to form an oval about 12"x8".
Brush with melted butter, fold in half the long way, and bend ends in slightly to form a crescent; press edges firmly to seal.
Transfer to a greased baking sheet and brush with melted butter.
Shape remaining dough the same way and place on a baking sheet.
Cover loaves and let rise in a warm, draft-free place until doubled in bulk, about 3/4 hour.
Toward end of rising, preheat oven to 375° F.
Bake 35-40 minutes until golden brown.
Lift to wire racks set over wax paper and, while still warm, drizzle with icing.
For a festive touch, decorate with "flowers" made with blanched almond halves, candied cherries, and slivered angelica.