1. Sprinkle yeast over water in a large bowl. 2. Add 1/2 cup of sugar, salt, 1/2 cup butter, 3 eggs, egg yolk, and 3 cups of flour; beat with a wooden spoon till smooth - about 2 minutes. 3. Stir in fruit; gradually add remaining flour mixing in the last of it by hand until the dough leaves the side of the bowl. 4. Turn out onto a lightly floured board; roll to coat with flour. Knead until smooth - about 5 minutes. 5. Place in a lightly greased large bowl; turn to bring up greased side. Cover with a towel, let rise in a warm place, (85F), free from drafts until double in bulk; about 1 1/2 to 2 hours. 6. Meanwhile, grease two 8 or 9 inch cake pans or two large cookie sheets. 7. Punch down dough; turn out onto lightly floured pastry cloth, divide in half and shape into round loaves. 8. Place in prepared pans, brushed tops with 2 Tbsp melted butter. Cover with a towel and let rise in a warm place , free from drafts, until double in bulk - 1 1/2 to 2 hours. 9. Preheat oven to 350°F. 10. With a sharp knife, cut a deep cross in the top of each loaf. Combine eggwhite and 2 Tbsp water, brush over loaves. Sprinkle each with 1 Tbsp sugar. Bake 40 to 50 minutes or until golden. 11. Remove from pans immediately and cool well on a wire rack away from drafts. ---------------------------------------------------------------------------
Nutrition
Ingredients
