4 c. flour
5 tbsp. sugar
1 pkg. dry yeast, dissolved in warm water
1/4 c. melted butter
3/4 tbsp. sunflower oil
1/2 c. scalded milk - cooled
3 beaten eggs at room temperature
1 tsp. vanilla (or almond) extract
1 1/4 c. seedless raisins (white)
1/2 c. chopped dried citron

Place flour and sugar on board or counter top. Blend. Make a well. Add dissolved yeast. Blend by rubbing mixture between palms of hands until texture is fine. Add sun oil and butter blending in the same manner. Make a well. If sticky, sprinkle some flour on board. Place dough in a large bowl. Cover with wax paper and towel. Set aside in a warm place. Allow to rise 1 1/2 hours or until double in bulk. Then punch down. On board, add and work in raisins and citron, a small amount at a time. Knead until fruit is evenly distributed. Divide dough in half. Knead each portion for 30 seconds. Place in 2 buttered high sided bread tins. Let rise again until double in bulk. Preheat oven to 350 degrees and bake for 15 minutes. Lower temperature to 325 degrees. Cover tops with brown paper. Continue baking for another 20 minutes or until golden brown.