2 pkgs. active dry yeast
1 c. warm (105 to 115 degrees) water
1/2 c. sugar
1/2 c. butter, softened
3 eggs
1 tsp. salt
1 tsp. grated lemon peel
1 tsp. vanilla
5 to 5 1/2 c. all-purpose flour
1/2 c. golden raisins
1/2 c. chopped citron
2 tbsp. pine nuts or walnuts (optional)
butter, softened

Dissolve yeast in warm water in large bowl. Stir in sugar, 1/2 cup butter, the eggs, salt, lemon peel, vanilla and 2 1/2 cups of the flour. Beat until smooth. Stir in raisins, citron, pine nuts and enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, 1 1/2 to 2 hours. Dough is ready if indentation remains when touched.

Punch down dough, divide into halves. Shape each half into a round loaf, about 7 inches in diameter. Place loaves in 2 ungreased round layer pans, 8 x 1 1/2 inches. Cut a cross 1/2 inch deep on top of each loaf. Generously grease 1 side of a strip of heavy brown paper, about 25x4 inches fit around inside of pan, forming a collar; fasten with paper clip. Repeat with second loaf. Cover; let rise until doubled, until 1 hour.

Heat oven to 350 degrees. Bake loaves until golden brown, 35 to 45 minutes. Remove paper. Brush top with butter. Cool on rack. 2 loaves.