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1
Mix together the water, yeast, milk, sugar, salt, eggs, shortening, half the flour, the lemon rind, mace, raisins, and almonds.
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2
Add flour until dough is smooth and workable.
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3
Knead on a floured board until smooth and elastic.
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4
Put in a greased bowl, turn to coat, cover with a damp tea towel and place in a warm spot to rise until double, about 1 1/2 hours.
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5
Punch dough down.
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6
Divide in half.
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7
Set one half aside and divide the other into 4 equal parts.
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8
Shape three of the pieces into 14 inch long strands and braid on a lightly greased cookie sheet (you may want to arrange this diagonally.
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9
These get big!).
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10
Fasten ends together and tuck under.
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11
Take fourth piece and divide in thirds and make a second smaller braid to go on top of the first.
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12
Repeat with other half of dough on a second greased cookie sheet.
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13
Cover each braid loosely with damp tea towels and let rise for 45 minutes to an hour.
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14
For decoration, gently press halved maraschino cherries (well rinsed) and/or pecan halves into joints of braids.
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15
Brush loaves with a glaze made from egg yolk and 1 tablespoon water, and bake at 350F (180C) for 30 to 40 minutes, until golden brown, but not dark.
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16
When loaves have cooled completely, mix a confectioner's sugar glaze of four tablespoons butter, about 13 to 1/2 cup milk, and confectioner's sugar until the consistency is thick but will still run down the sides, and drizzle glaze over the tops of the loaves.
