Classic Stollen

In large bowl, combine 2 cups flour, sugar, undissolved yeast, lemon peel, cardamom and salt. Heat milk, water and butter until very warm (120 to 130F); stir into dry ingredients. Stir in two 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 on floured surface 10 minutes.

Divide dough in half. Roll each to 12 x 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.

Lightly beat egg white; brush on loaves. Arrange eight cherry halves, in a row, along bottom edge of each stollen.

Bake at 350F for 35 to 40 minutes or until done, covering with foil after 25 minutes to prevent excess browning. Bread is done if it sounds hollow when tapped. Remove from baking sheet; cool on wire rack. Sift powdered sugar over stollens.