• 2 cakes yeast
• 4 teaspoons sugar
• 1/2 cup lukewarm water
• 12 cups flour
• 2 teaspoons nutmeg
• 2 teaspoons salt
• 4 cups scalded low fat milk
• 2 cups shortening
• 3 cups sugar
• 4 eggs
• 2 cups raisins
• 2 cups currants
• 1 cup blanched almonds
• 1 cup chopped citron
• 3 teaspoons lemon extract

1. Dissolve yeast and sugar in warm water. Cover and let rise. Cream shortening and sugar. Add eggs and scalded milk that has been cooled to lukewarm. Alternate with flour which has been sifted with salt and nutmeg. Add yeast mixture. Knead until smooth and add fruits and flavoring. Cover and let dough rise to double its size. Knead dough again. Shape dough into robes about 1 1/2 inch in diameter.
2. For each large Christmas bread make one rope three feet long and two that are two and one half feet long. Braid the dough. Bring the braid to a point at either end. Place the braided dough on a large greased cookie sheet. Repeat the process until you have made 4 large breads. Bake in 375ºF oven for about 25 minutes, or until light brown

the shape of het Kerstmis Brood is supposed to represent the Christ Child. The folds of dough on the top of the loaf should remind you of swaddling clothes. When you bake your Christmas Bread, give it plenty of room in the pan so the shape will be correct.