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GERMAN STALLEN BREAD 
1 pkg. dry yeast
1/4 c. water
1/2 c. butter
1 c. milk, scalded
1/4 c. sugar
1 tsp. salt
1/4 tsp. ground Cardamom
5 c. sifted flour
1 egg
1 c. raisins
2 tbsp. grated orange peel
1 tbsp. grated lemon peel
1/4 c. chopped almonds

Soften yeast in warm water. Melt butter in hot milk; add sugar, salt, and cardamom. Cool to luke warm; stir in 2 cups flour. Add eggs; beat well. Stir in soft yeast, fruit peels, and nuts. Add remaining flour to make soft dough.

Turn out on lightly floured surface; cover and let rise 10 minutes. Knead 5 minutes until smooth and satiny. Place in lightly greased bowl; cover and let rise until doubled, about 1 1/2 hours.

Punch down; divide in 3 equal parts. Cover and let rise. Bake at 375 degrees for 20-25 minutes.

GLAZE:

2 c. powdered sugar
1/4 c. hot water
1 tsp. butter
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