Instructions:

Scald the milk, pour into a large bowl, and add the next three ingredients. Stir until butter melts. Cool to lukewarm. Meanwhile dissolve the 1 ts. Sugar in the lukewarm water and sprinkle a generous Tablespoon of dry yeast over it. Let stand for 10 minutes, then stir briskly with a fork. Stir softened yeast into lukewarm milk mixture. Beat in the 2 Cups flour, egg and flavouring. Then combine the 3/4 Cup flour with the dried fruit and peel and blend in. Beat well. Add the last 2 cups flour. Work in the last of flour with a rotating motion of the hand. Turn the dough out on a lightly floured surface and knead 8 - 10 minutes. Shape into a smooth ball and place in greased bowl, rotating the dough to grease surface. Cover and let rise till doubled (about 1 1/2 hours). Punch down and divide in half. Flatten each into an oblong about 3/4 inch thick. Shape the almond paste into 2 bars, each 1 inch in diameter. Place the paste lengthwise on dough, and roll up in dough like a jelly roll, but carefully folding in ends before rolling. Place seam side down in two greased 8 1/2 X 4 1/2 inch loaf pans. Cover and let rise till doubled (about 1 hour). Bake in preheated 375 F oven for 45 - 50 minutes. Makes 2 loaves.

"The Dutch brought to Canada a special bread for Christmas time, Some versions call for a puff pastry shaped into a Christmas wreath and filled with almond paste, but we especially liked this almond-filled yeast bread from Winnipeg, Manitoba. We understand that it originated in a local bake shop."

Shops. Pub. By McClelland and Stewart, Toronto.