Holiday Stollen

Scald the milk over medium heat; then stir in the sugar and salt. Remove from heat and cool to room temperature. In large mixing bowl, dissolve the yeast in the lukewarm water; then stir in the 1 cup flour. Gradually pour in the scalded milk mixture; then mix until blended. Cover the bowl with a clean dish towel and let dough rise in a warm place until doubled in bulk. When the sponge has risen, add the eggs, softened butter, 4 cups flour, and the nutmeg, and mix well. Fold in the currants, chopped candied fruits, grated lemon rind, and nuts. Remove the dough to a floured board and knead until the dough is very elastic. Add a bit of flour, if necessary, to keep the dough from sticking. Remove the dough to a buttered mixing bowl and brush the surface with some of the melted butter. Cover the bowl with the towel and let the dough rise again until doubled in bulk. Punch down the dough and divide it into two equal portions. Roll each half into a rounded rectangle about 1/2 inch thick, and brush the surface with the remaining melted butter. Fold the dough over lengthwise, not quite in half, and place on a lightly greased baking sheet. Cover the loaves with the towel and let rise again until doubled in bulk. Preheat the oven to 350F. Bake the loaves about 50 minutes, or until they are nicely browned. Remove the loaves to wire racks and cool to room temperature. Just before serving, dust with confectioners' sugar. Serve sliced with soft butter. Makes 2 loaves