Christmas Stollen with Almond Paste

In a small pan, heat milk until bubbles form around the edge of the pan.
Add sugar, salt and butter/margarine. Stir until sugar dissolves, and butter melts.  Let cool to lukewarm.
 
Meanwhile in a large mixing bowl, sprinkle yeast over warm water. Stir until dissolved. Add mixture, then eggs (substitutes) and half of the flour. Beat until smooth with a mixer or wooden spoon. Add the remaining ingredients with more of the flour (about 1 1/2   cups) so that the mixture thickens and leaves the sides of the bowl. Rub 1/2   cup of flour onto a pastry cloth (or tea-towel).

Scrape the batter out of the bowl onto the cloth. Knead the dough through the cloth. This prevents adding too much flour, which makes the finished bread too heavy.

Knead about 10 minutes until dough is smooth and elastic.
Wash and dry bowl, spray inside with Pam (pan spray) or brush with margarine/butter. Place kneaded dough in bowl, turning once so top is a little oiled. Cover with a damp cloth. Let rise in a warm place, free from drafts, until dough is doubled in bulk. (about 1 to 1 1/2 hours. (I find the light bulb in the oven gives the right amount of heat to let the dough rise). Note: 1 cup of hot water heated in the microwave oven and left in the oven along with the dough works well too.
Punch down dough and shape into 7x10 inch oval. Brush with melted butter. Fold over lengthwise: press only folded edge firmly. Press the almond paste, shaped into a long rope and place in the fold of the dough.
Spread a piece of baking paper the size of your cookie sheet on the baking sheet. Spray paper with Pam or butter. Punch dough down. Place loaf on greased baking sheet. Combine egg white and water. Brush over top. Let rise in warm place until double - about 45-60 min.

Bake in a preheated 350°F oven for 25-30 minutes, or until done. (Try doneness with a toothpick, which should be clean when removed. (avoid putting the toothpick into the almond paste part).