Christmas Stollen-Becky

1 package dry yeast

1/2 cup warm water

1/2 cup lukewarm milk, scalded, then cooled

1/3 cup sugar

1/3 cup margarine

1 teaspoon salt

1 egg

3 1/2-4 cups flour

Dissolve yeast in warm water in a large bowl. Stir in milk, sugar, margarine, salt, egg and 2 cups of the flour. Beat until smooth. Mix in enough remaining dough to make dough easy to handle. Turn dough onto floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl and turn greased side up. Cover and let rise in warm place (see White Bread Recipe), until double, about 1 1/2 to 2 hours. Punch dough down, fold sides to middle, turn bread again and let rise another 30 to 45 minutes. After second rising, turn onto lightly floured board and flatten dough into about a 12 to 14 inch circle.

Distribute evenly over the dough:

1/2 cup chopped nuts

1/4 cup citron

1/4 cup candy cherries (halved)

1 tablespoon lemon rind

Knead these inot dough, folding over little by little until fruit is distributed evenly thoughout the dough. Pat into an oval about 8X12 inches. Spread with soft butter. Fold in two lengthwise. Form a crescent. Press folded edges firmly so they won't spring open. Place on lightly greased heavy baking sheet. Brush top with melted butter. Let rise until double 35 to 40 minutes. Bake at 375 degrees for 35-45 minutes. Frost while warm with white frosting and decorate with nuts, citron and cherries. A Christmas tradition!