In large bowl, combine yeast from foil packet with flour mixture; mix well. Add raisins, lemon peel, water, 2 tablespoons butter, almond extract and egg; stir until dough pulls clean away from sides of bowl. Turn dough onto lightly floured surface. With greased hands shape dough into ball. Knead

Ingredients 12 eggs,separated, beat the egg whites till stiff but not dry 4 cups warm milk 3/4 cup shortening 3/4 cup butter 1 1/2 cups warm water 4 cups sugar 2 teaspoons lemon juice rind of one lemon, zested 1 1/2 teaspoon salt 18 cups flour 4 tablespoons fast rising yeast 16 small tin loaf pans

2 loaves Ingredients 2 packages active dry, or cake, yeast 2 cups scalded milk, lukewarm 8 cups sifted all-purpose flour, divided 5 egg yolks beaten 1 cup sugar 1/2 cup melted butter 1 cup currants (sultanas) 1 tablespoon vanilla 1 teaspoon salt

In large bowl, combine 2 1/2 cups flour, 1/2 cup sugar, undissolved yeast, lemon peel, anise seed and salt. Heat milk, water and butter until very warm (120? to 130?F). Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl