Weinachts Stollen

11 cups flour, sifted
6 large eggs
1.25 cups butter, melted and cooled
2 cups milk
1 oz. amaretto
.75 cups sugar
1 cup raisins, soaked
1 cups currants, soaked
.25 cups slivered almonds
16 oz. diced citron
.5 cups warm water
4 Tbs. yeast
.5 tsp. nutmeg

Dissolve yeast in warm water. Sift flour into a large bowl and make a well in the center. Lightly beat eggs and add milk, sugar, nutmeg, amaretto, and butter. Pour dissolved yeast and egg mixture into flour and mix just until combined. Add almonds, drained raisins, drained currants, and citron and knead bread until ingredients are evenly combined. Cover and let rise in a warm place for 12 hours. Turn out on a lightly floured surface and form into 2 loaves. Place loaves on cookie sheets and let rise until doubled in size. Bake in a 350 degree oven for about 1 hour.

Serving Size: makes 2 Stollen loaves