German Stollen

3/4 cup raisins
1/2 cup chopped mixed candied fruit
1/4 cup orange juice
1 package(1/4 ounce) active dry yeast
1/4 cup warm water(110 degrees-115 degrees)
3/4 cup warm milk(110 degrees-115 degrees)
1/2 cup butter or margarine, melted
1/4 cup sugar
2 eggs slightly beaten
2 tablespoons grated orange peel
1 tablespoons grated lemon peel
1 teaspoon salt
5 1/4 -5 3/4 cups flour
1/2 cup chopped almonds
powdered sugar

Soak raisins and fruit in orange juice; set aside. In a large mixing bowl, dissolve yeast in water. Add milk, butter, sugar, eggs, orange and lemon peel, salt and 3 cups flour; beat till smooth. Add raisin mixture and almonds. Add enough remaining flour to forma soft dough.

Turn onto a floured board; knead till smooth and elastic, about 6-8 minutes.

Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place till doubled, about 1 -1/2 hours.

Punch down dough; let rest for 10 minutes. Divide dough in half; roll each half into a 10x7 inch oval. Fold one of the long sides over to within 1 inch of the opposite side; press edges lightly to seal.

Place on greased baking sheets. Cover and let rise till nearly doubled, about 1 hour.

Bake at 375 degrees for 25-30 minutes or till golden brown. Cool on a wire rack. Just before serving, dust with powdered sugar.

Yield 2 loaves.