Sweet Bread

Ingredients:

1 package active dry yeast (or 1 cake compressed yeast)

2 T water

2/3 cup scalded milk

sugar

2 3/4 cup sifted all purpose flour

3 eggs, beaten

1/4 tsp ground cinnamon

1/4 tsp nutmeg

1/4 tsp cloves

1/4 cup melted butter

sesame seeds

blanched almond halves

Dissolve yeast in the water (use very warm water for dry yeast or use lukewarm water for compressed.) Scald milk and cool to lukewarm. Combine yeast, milk and 1 tsp sugar in a large bowl. Sift in 1/2 cup flour. Stir until flour is dampened. Cover bowl with clean cloth and set in warm place for 1 hour.

Add remaining 2 1/4 cups flour, 1/2 cup sugar, 2 eggs and spices to melt butter and stir into dough. Put on a floured pastry board and knead until smooth and elastic. Place in an oiled bowl, turning dough to cover all sides with oil. Cover with a cloth and let rise in a warm place until doubled, about 1 1/2 hours.

Divide dough into thirds and roll each part into a strip about 18 inches long. Braid loosely on a greased cookie sheet. Cover with a cloth and let rise until doubled, about 1 hour. Brush with remaining beaten egg and sprinkle with sesame seeds. Arrange blanche almond halves in a decorative pattern on top. Bake in preheated moderate oven at 375 degrees for 25-30 minutes.