Maudie's Christmas Stollen

In a large bowl thoroughly mix 2 cups flour, sugar, salt and undissolved yeast.

Combine milk, water and margarine in a saucepan. Heat over low heat until liquids are warm. Margarine does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed on electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour, enough flour to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough.

Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 1/2 hours/

Combine planters almonds, candied fruits and raisins.

Punch dough down; turn out onto lightly floured board. Knead in nut and fruit mixture. Divide dough into 3 equal pieces. Roll each piece of dough into a 12 x 7-inch oval. Fold in half lengthwise. Place on greased baking sheets. Cover; let rise in warm place, free from draft, until doubled in bulk, about 45 minutes.

Bake in moderate oven (350F.) for about 20 to 25 minutes until done. Remove from baking sheets and cool on wire racks. Frost with confectioners’ sugar frosting while warm. If desired, decorate with blanched almonds and candied cherries.