SPONGE:

1 pkg. active dry yeast
1/4 c. warm water (110-115 degrees F.)
1/2 c. all purpose flour

Dissolve the yeast in the warm water. Add the flour and stir to make a loose dough. Cover with plastic wrap and allow to rise in a warm place for 6 hours or overnight.

1 c. golden raisins
1/4 c. cognac or Grand Marnier

Soak the raisins in the cognac for 6 hours or overnight.

5 tbsp. soft butter
2 lg. eggs
4 egg yolks
3/4 c. sugar
1 tsp. vanilla
1/4 c. warm water
4 1/2 - 5 c. all purpose flour
Grated zest of 1 lemon
Grated zest of 1 orange
1/2 c. chopped citron

In a large bowl beat the butter, egg, egg yolks, sugar, vanilla and water together. Add the raisins and cognac, citron, orange rind, lemon rind and the sponge. Mix well. Gradually add the flour 1 cup at a time until a ball of dough forms. Turn out on a floured work surface and knead for 5 or 10 minutes until the dough is smooth and elastic. Add flour as necessary.

Place the dough in a lightly buttered bowl, turn the dough to coat with butter. Cover with a cloth and allow to rise for 6 hours. Punch the dough down, knead and shape to fit into 2 buttered and floured 2 pound coffee cans. Cover and allow to rise for about 35 minutes until dough has risen above the top of the coffee cans.

Preheat the oven to 400 degrees. Cut an "X" in the top of the dough with a razor blade or very sharp knife. Bake 5 minutes. Decrease the oven temperature to 375 degrees and bake for 10 more minutes. Reduce the heat to 350 degrees and bake for about 30 more minutes. If cake tester inserted into the center comes out clean, the bread is done. If the top begins to brown too rapidly, cover loosely with foil. Cool the bread on a rack for about 30 minutes before unmolding. Makes 2 loaves.