Ingredients

• 1/4  cup rum or apple juice
• 1  cup raisins
• 5-3/4  to 6-1/4 cups all-purpose flour
• 2  packages active dry yeast
• 1-2/3  cups milk
• 2/3  cup butter, cut up
• 1/2  cup granulated sugar
• 1  tablespoon vanilla sugar* or 1/2 teaspoon vanilla
• 1/2  teaspoon salt
• 1/2  cup chopped almonds
• 4  teaspoons finely shredded lemon peel
• 1  tablespoon butter, melted
• 1  tablespoon granulated sugar
• 1  tablespoon powdered sugar

Directions

1. In small bowl, pour rum over raisins. Set aside to soak.

2. In large mixing bowl, combine 2-1/2 cups of flour and yeast. In small saucepan, combine milk, 2/3 cup butter, 1/2 cup granulated sugar, vanilla sugar (if using), and salt. Heat and stir until warm (120 degree F to 130 degree F) and butter is almost melted. Add to the flour mixture with vanilla (if using). Beat with electric mixer 30 seconds, scraping bowl. Beat 3 minutes.

3. Drain raisins: add to dough with almonds and lemon. Stir in as much remaining flour as you can with a spoon.

4. Turn onto a floured surface. Knead in enough remaining flour to make a moderately soft dough that's smooth and elastic (3 to 5 minutes). Shape into a ball. Place in a grease bowl; turn once to grease the surface. Cover; let rise in a warm place until doubled in size (about 1 hour).

5. Grease 2 baking sheets; set aside. Punch dough down. Divide dough in half; turn onto a floured surface. Cover; let rest 10 minutes. Form each half into a 9x3-1/2-inch loaf and place on prepared baking sheets. Flatten slightly to form 10x4-inch loaves. With the side of your hand, make an indentation lengthwise down the to center of each loaf.

6. Bake in a 350 degree F oven 40 to 45 minutes or until golden and bread sounds hollow when you tap it. Remove; place on a wire rack. Brush with the melted butter. Combine 1 tablespoon granulated sugar and the powdered sugar; sprinkle over loaves and cool. Makes 2 loaves (32 servings).

*Note: For vanilla sugar, split 2 vanilla beans lengthwise in half. Place in a covered container with 1 pound granulated or powdered sugar. Cover; let stand for 1 week.