German Stollen

In large bowl, combine 2 cups flour, sugar, undissolved yeast, lemon peel, cardamom and salt. Heat milk, water and butter until very warm (125º to 130ºF); stir into dry ingredients. Stir in 2 whole eggs, raisins, candied orange peel, almonds and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes. On lightly floured surface, divide dough in half. Roll each to 12- × 8-inch oval. Fold dough in half lengthwise, slightly off center, so top layer is set back 1/2-inch from bottom edge; pinch to seal. Place on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.3. Lightly beat egg white; brush on loaves. Decorate with cherries, if desired* (see notes). Bake at 350ºF for 35 to 40 minutes or until done, covering with foil after 25 minutes to prevent excess browning. Remove from baking sheet; cool on wire rack. Sift confectioners' sugar over stollens. Notes: TIPS AND TECHNIQUES: Bread is done if it sounds hollow when tapped. *Arrange 8 candied cherry halves, in a row, along bottom edge of each stollen.