To scald milk: In a small saucepan, simmer milk over medium high heat until tiny bubbles begin to form along edges. Remove from heat and allow to cool, then remove and discard skin which has formed along edges and top of milk.
Warm milk to lukewarm and dissolve yeast in milk. Pour into the bowl of an electric mixer and slowly add 3 cups flour, mixing thoroughly. Place in a covered bowl and allow to rise in a cool place, free from draft, overnight in refrigerator, or alternatively, until doubled.
Add egg yolks, sugar, butter, currants, vanilla, salt, and enough remaining flour to make a soft dough. Set in an oiled bowl and turn once to coat. Cover with a damp cloth or plastic wrap and allow to rise in a warm place, free from draft, until doubled.
After several hours, and when dough has risen, punch dough down. Turn out onto a lightly floured pastry board and knead well, using oiled hands, and adding flour if necessary to keep dough from sticking. Do not add too much flour in order to make a nice light bread. Divide dough into 2 sections.
Lightly grease and flour 2 bread loaf pans. Form two loaf shapes and place dough into pans. Allow to rise until doubled in size in a warm place.
Brush with a glaze of 1 egg white mixed with 1 tablespoon water.
Bake loaves for 10 minutes at 400F, then reduce heat to 350F. Bake an additional 50 minutes or until loaf sounds hollow when tapped from underneath.
Submitted by: CM
