Fannie’s Mandel Bread
Source: Cookbook USA
Yield: 60 servings

6 eggs
1 cup granulated sugar
1 cup vegetable oil
6 cups unsifted all-purpose flour
4 tsp. baking powder

FILLING:
1 can (6 oz.) pecans or walnuts, coarsely chopped (2 cups)
1/3 cup granulated sugar
2 tsp. cinnamon
1 cup white raisins

Vegetable oil
1 jar (1 lb. 2 oz.) strawberry or cherry preserves
Confectioners' sugar

In medium bowl, combine eggs and 1 cup each sugar and oil; beat with rotary mixer just until well combined.

Sift flour with baking powder into large bowl. Make a well in the center, pour in egg mixture all at once. Stir with wooden spoon until mixture is well blended.

Turn dough out onto lightly floured pastry cloth. Coat lightly with flour; knead until smooth (about 5 minutes).

Preheat oven to 350 F. Grease lightly two roasting pans, 15 1/2 x 10 1/2 x 2 1/4 inch.

In mixing bowl combine nuts, sugar, cinnamon and raisins for filling. Divide dough into 5 equal parts.

On lightly floured pastry cloth, roll each fifth of dough into a 12x10 inch rectangle.

Brush lightly with 1 teaspoon oil. Spread 5 tablespoons preserves over surface, sprinkle with 1/2 cup nut mixture. From long side roll tightly as for jelly roll, pinch ends to seal. Brush with milk.

Place three rolls seam side down, 1/2 inch apart, into prepared pan. Place two rolls, 1/2 inch apart, in other pan.

Bake at 350F 45 to 50 minutes or until golden brown. Remove pans to wire rack; cool 10 minutes before taking bread from pan. Cool completely.

To serve: Cut each loaf into 12 diagonal slices. If desired, sprinkle with confectioners' sugar.

Note: This mellows with storage. Slice and store covered in cool dry place.