1 pkg. active dry yeast
1/2 c. warm water (105 to 115 degrees)
1/4 c. sugar
1/4 c. butter, softened
2 eggs
1/2 tsp. salt
1/2 tsp. grated lemon peel
1/2 tsp. vanilla
2 1/2 to 3 c. all purpose flour
1/4 c. golden raisins
1/4 c. chopped citron
1/4 c. pine nuts or chopped walnuts, if desired
butter, softened

Dissolve yeast in warm water in large bowl. Stir in sugar, 1/4 cup butter, the eggs, salt, lemon peel, vanilla and 1 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. Shape into round loaf, about 7 inches in diameter. Place loaf in greased round pan, 8 x 1 1/2 inches. Cut a cross 1/2 inch deep on top of loaf. Generously grease 1 side of a strip of heavy brown paper, about 25 x 4 inches. Fit around inside of pan, forming a collar; fasten with paper clip. Let rise until double, about 1 hour.

Heat oven to 350 degrees. Bake loaf until golden brown, 35 to 45 minutes; remove paper. Brush top of loaf with butter; cool on wire rack. Wrap in aluminum foil; store at room temperature no longer than 24 hours.

Heat wrapped bread in 350 degree oven until warm, about 15 minutes.