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DIRECTIONS:
Scald milk. Add shortening, salt, and sugar stir until melted.
Cool to lukewarm. Add yeast to water stir until dissolved.
Add to lukewarm milk mixture mix well. Beat eggs add with lemon
peel to milk mixture.
Add flour beat until smooth. Cover let rise about 6 hours.
Punch down. Add raisins beat until smooth and elastic. Generously
grease brioche pan; sprinkle bottom with almonds.
Pour dough into pan. Let rise, uncovered, about 20 minutes.
Bake in 425F oven 20 minutes. Unmold immediately.
Yield: 1 Loaf 12 servings. |
