Scald milk in a small saucepan.

Stir in shortening, sugar, and salt.

Allow the mixture to cool to lukewarm.

Dissolve active dry yeast in warm water.

Add the dissolved yeast to the lukewarm milk mixture.

Incorporate 2 beaten eggs, then 3 cups of sifted flour.

Beat the mixture with a spoon until smooth.

Stir in raisins, diced citron, chopped blanched almonds, and approximately 2 1/2 cups of flour, adding enough flour to create a stiff dough.

On a lightly floured surface, knead the dough until it becomes smooth.

Place the dough in a greased bowl, turning to grease all sides.

Cover the bowl with a towel and let it rise in a warm place (around 85°F) for about 1 1/4 hours.

Punch down the dough and turn it out onto a floured surface.

Divide the dough in half, then divide each half into 3 equal pieces.

Roll each piece between your hands into strips approximately 18 inches long.

Place the dough strips on a greased cookie sheet and braid them together.

Brush the top of the braid with melted butter.

Place the next braid on the same baking sheet.

Let the braids rise for 1 hour, or until they have doubled in bulk.

Beat 1 egg with 1 tablespoon of water and brush this mixture over the top of the braids.

Bake at 375°F (190°C) for 40 to 50 minutes, or until the bread is golden brown and cooked through.