Raisin Nut Bread - Rosinen-Nußbrot

3/4 cup butter
1 teaspoon salt
3/4 cup sugar
1 cup milk, scalded
1 envelope active dry yeast
3 eggs, lightly beaten
1 teaspoon grated lemon rind
3 cups bread flour
1/2 cup chopped almonds
1/2 cup raisins

In a large mixing bowl, stir butter, salt, and sugar into scalded milk, cool to lukewarm. Sprinkle yeast over milk mixture, let stand for 5 minutes. Add eggs, lemon rind, flour, almonds, and raisins to milk mixture, beat until smooth. Pour into prepared tube pan. Cover, let rise in a warm, draft-free place until doubled, about 1 hour.

Preheat oven to 350F. Bake for 40 minutes or until loaf sounds hollow when lightly tapped. Remove from pan, cool completely on a wire rack. Drizzle with confectioners sugar icing, if desired. Makes 1 loaf.