1 c. milk, scalded
Granulated sugar
1/2 tsp. salt
1 pkg. active dry or 1 cake yeast
1/4 c. warm (not hot) water
5 c. sifted all-purpose flour
1/2 c. finely cut citron
1/2 c. finely cut candied cherries
1 c. slivered, blanched almonds
Grated rind of 1 lemon
1 c. raisins
2 eggs, well beaten
butter
1/4 tsp. nutmeg
1/2 tsp. cinnamon

Early on the day:

In large bowl, to scalded milk, add 1/2 cup sugar and salt; cool until lukewarm. Meanwhile, sprinkle yeast on warm water (use lukewarm water for cake yeast); stir until dissolved. Now, with mixer at medium speed (or with spoon), blend yeast and 1 cup flour with milk. Cover dough and let rise in warm place (about 85 degrees) until double - about 2 hours.

When dough has doubled, stir in citron, cherries, almonds, lemon rind, raisins, eggs, 3/4 cup soft butter and nutmeg; then stir in 3 cups flour.

On floured board, knead 1 cup flour into dough until it is smooth and elastic. Roll into large 18 x 12 inch oval, about 1/2 inch thick. Brush with some of 1/4 cup melted butter; sprinkle with combined cinnamon and 2 tablespoons sugar.

Make lengthwise crease down center of dough; fold over. Remove to large greased cookie sheet. Push into shape of crescent; then with palm of hand, press down along crease to shape. Brush with rest of melted butter, then let rise until nearly double.

Meanwhile, start heating oven to 350 degrees. When ready, bake bread 30 to 40 minutes or until golden. Cool, then sprinkle with sifted confectioners' sugar, if desired. Store, tightly covered. Or freeze; it keeps well.