2 deep well greased pans
1 pkg. yeast, dissolved in 1/4 c. warm water
1 c. butter, melted
1 c. sugar
1 tsp. salt, or less
5 1/2 c. flour
1/4 c. milk, scalded & cooled to lukewarm
2 eggs
4 egg yolks
1 c. seedless raisins
1/4 c. chopped citron
1/2 c. additional flour

In large bowl, beat melted butter, sugar and salt. Gradually beat in 2 cups flour and lukewarm milk. Add yeast mixture and beat well.

In another bowl, thoroughly beat eggs and yolks. Add to batter and beat well. Gradually add remaining 3 1/2 cups flour alternately with fruit. Sprinkle 1/4 cup flour over a cutting board and knead dough until flour is absorbed. Cover with wax paper and cloth to set for 10 minutes.

Sift remaining 1/4 cup flour over the dough and knead until all is absorbed. Place into a greased bowl, grease top of dough. Cover with waxed paper and cloth and let stand in a warm place for 2 1/2 hours. (It will rise slightly but not double.) Punch down and allow to rise for another hour, covered.

Divide in half and shape into 2 round loaves and place into greased pans. Brush top generously with beaten egg with teaspoon water. Cover with waxed paper and cloth; let stand 1 hour in a warm place. Bake at 350 degrees for 40-45 minutes.