1/2 cup milk
1/3 cup shortening
1 teaspoon salt
1/4 cup granulated sugar
1 package active dry yeast
1/4 teaspoon dried lemon peel
2 1/4 cups all-purpose flour
1 cup raisins
1/4 cup chopped almonds
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. Yields 12