2 packages active dry yeast (not rapid-rise)
2 cups lukewarm milk, scalded
8 cups all-purpose flour, sifted, divided
5 egg yolks, beaten
1 cup sugar
1/2 cup melted butter
1 cup currants
1 tablespoon vanilla
1 teaspoon salt
1 egg white combined with 1 tablespoon water (for glaze)

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.

Dissolve yeast in lukewarm 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, until doubled.

Stir dough down; 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 (again) 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 or bread will be heavy. 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 400°F, then reduce heat to 350°F. Bake an additional 50 minutes or until loaf sounds hollow when tapped from underneath. Remove from oven to a wire rack and brush top with melted butter.

Submitted by: CM