8 c. flour
2 sticks butter
2 envelopes dry yeast
1 1/2 c. milk
1 c. sugar
1/2 cup light cream
1 tbsp. rum
2 whole eggs
2 egg yolks
1 tbsp. salt
1 c. ground almonds
1 c. golden raisins

In a large bowl, combine 8 c. flour and 2 sticks of butter and work together with hands as though making a pie crust. Soften 2 envelopes of yeast in 1/2 cup lukewarm water.

In a small saucepan, scald 1 1/2 cups of milk. Add 1 c. sugar, 1/2 cup light cream, and 1 tbsp. of rum. Allow to cool for 10 to 15 minutes.

Beat together the 2 eggs and the 2 egg yolks, combine with cooled milk and yeast mixture. Add this to the flour and butter mixture.

Turn out onto lightly floured board and knead thoroughly (approximately 8 to 10 minutes) until smooth, adding more flour if required, but leaving the dough as sticky as possible. Knead in remaining ingredients. Use oil on hands to keep dough from sticking.

Place in a lightly greased turning once to grease top, cover with a damp towel, and place in a warm, draft free place and allow to rise 2 hours or until approximately doubled in bulk.

Punch down and form into 3 braided loaves, and allow to rise 1 hour or until nearly doubled. Place on greased cooking sheets and bake at 350 degrees for 30 minutes, then 250 degrees another 30 minutes or until all loaf tapped lightly on the bottom sounds hollow.

Brush with butter over top of loaf while still warm. allow to cool at least 20 minutes before slicing.

Submitted by: CM