|Active dry yeast||1 Tablespoon|
|Warm water||3⁄4 Cup (12 tbs) (105 To 115Â°)|
|Sugar||1⁄2 Cup (8 tbs)|
|Egg yolks||1 (Reserve White)|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Chopped blanched almonds||1⁄2 Cup (8 tbs)|
|Cut up citron||1⁄4 Cup (4 tbs)|
|Cut up candied cherries||1⁄4 Cup (4 tbs)|
|Raisins||1⁄4 Cup (4 tbs)|
|Grated lemon peel||1 Tablespoon|
|Soft butter||6 Tablespoon|
|Confectioner's sugar||1 1⁄2 Cup (24 tbs)|
|Milk||1 1⁄2 Tablespoon|
Dissolve yeast in warm water in large mixer bowl.
Add sugar, salt, eggs, egg yolk, 16 cup butter and 1 1/2 cups of the flour; mix on low speed, scraping bowl constantly, 1/2 minute.
Beat on medium speed, scraping bowl occasionally, about 10 minutes.
Stir in remaining flour, the almonds, citron, cherries, raisins and lemon peel.
Scrape dough from side of bowl.
Cover; let rise in warm place until double, about 1 1/2 hours.
Beat dough 25 strokes.
Cover tightly; refrigerate at least 8 hours.
Turn dough onto well-floured board; coat with flour.
Divide dough in half; press each half into oval, about 10x7 inches.
Spread 3 tablespoons butter on each oval.
Fold in half lengthwise; press only folded edge firmly.
Place on greased baking sheet.
Beat reserved egg white slightly; beat in 1 tablespoon water.
Brush loaves with beaten egg white.
Let rise until double, 45 to 60 minutes.
Heat oven to 375Â°.
Bake until golden brown, 20 to 25 minutes.
Mix confectioners' sugar and milk until smooth.
While loaves are warm, frost with Icing; if desired, decorate with almond halves, pieces of citron and cherry halves.Cool 1 hour.
(Can be served immediately.) If frosted and decorated, freeze uncovered 2 hours.
Wrap, label and return to freezer.
2 hours before serving, remove Fruited Loaf from freezer; thaw in wrapper at room temperature 1 hour.
Unwrap and thaw I hour.
(Or, after first hour of thawing, loaf can be sliced and thawed on serving plate 30 minutes.)