1/2 cup milk
1/3 cup shortening
1 teaspoon salt
1/4 cup granulated sugar
1 package active dry yeast
1/4 teaspoon dried lemon peel
2 1/4 cups all-purpose flour
1 cup raisins
1/4 cup chopped almonds

Scald milk. Add shortening, salt, and sugar; stir until melted. Cool to lukewarm. Add yeast to water; stir until dissolved. Add to lukewarm milk mixture; mix well. Beat eggs; add with lemon peel to milk mixture. Add flour; beat until smooth. Cover; let rise about 6 hours. Punch down. Add raisins; beat until smooth and elastic. Generously grease brioche pan; sprinkle bottom with almonds. Pour dough into pan. Let rise, uncovered, about 20 minutes. Bake in 425 F oven 20 minutes.