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1
Dissolve yeast in 1/4 cup of the milk.
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2
Add remainder of milk, eggs, orange rind and sugar.
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3
Sift 3 cups flour, salt and spices into a warm bowl and make a wellin the centre.
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4
Pour in yeast mixture and stir to blend in flour, gradually adding warm melted butter.
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5
Mix dough with hands until it comes away from sides.
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6
Turn on to a floured surface and knead until smooth and elastic, adding remaining flour as required.
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7
Knead for 10 minutes.
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8
Place ball of dough in a clean bowl brushed with melted butter.
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9
Turn dough over to coat top with butter and cover bowl with a cloth or plastic wrap.
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10
Leave to prove (rise) in a warm place until doubled in bulk.
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11
Punch down and turn on to lightly floured surface.
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12
Knead lightly and shape into a round loaf.
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13
Place on a large greased baking sheet or in a greased 10 inch deep cake tin.
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14
Cover and let rise in a warm place until doubled about 1 1/2 to 2 hours.
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15
Glaze with well-beaten egg and arrange blanched almonds in numbers to denote the New Year, pressing in lightly.
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16
Bake in a moderately hot oven for 45 minutes until golden brown and cooked when tested.
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17
If bread browns too quickly place a piece of greased brown paper on top.
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18
Cool on a wire rack.
