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Babka

1/2 c milk
1/3 c vegetable shortening
1 t salt
1/4 c sugar
1 pkg active dry yeast
1/4 c warm water
2 eggs, beaten
1/2 t dried lemon peel
2 1/4 c flour
1 c raisins
1/4 c chopped almonds

Scald milk in saucepan. Add shortening, salt, and sugar; stir until
shortening is melted and sugar dissolved. Cool to lukewarm. Dissolve
yeast in warm water; add to lukewarm milk mixture and mix well.
Add eggs and lemon peel to milk mixture. Add flour; beat until
smooth. Cover and let rise for 6 hours. Punch down dough. Add
raisins; knead until smooth and elastic. Generously grease brioche
pan; sprinkle bottom with almonds. Pour dough into pan. Let rise,
uncovered, for 20 minutes. Preheat oven to 425F. Bake babka for 20
minutes. Remove from pan immediately.

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