Easter Fruit And Nut Bread

• 3 to 3 1/2 c. flour
• 1/2 c. milk
• 1/4 c. butter
• 2 egg yolks
• 1 c. ground walnuts
• 2 egg whites
• 1/3 c. currants
• 3/4 c. chopped dates
• 1 pkg. active dry yeast
• 1/4 c. sugar
• 3/4 tsp. grated lemon rind
• 2 eggs
• 1/3 c. sugar
• 1/2 tsp. lemon juice
• 1/4 c. water

1. Combine 1 1/2 cups of flour and yeast.
2. Heat milk, 1/4 cup sugar, butter, lemon peel, 1/2 cup water and 1/2 teaspoon salt just until warm (115u0b0 to 120u0b0).
3. Stir constantly; add to flour mixture and yolks and 1 whole egg.
4. Beat with electric mixer on low speed 1/2 minute, scraping sides of bowl.
5. Beat 3 minutes on high speed. Using a spoon, stir in as much of the remaining flour as you can. Turn out onto floured surface; knead in enough remaining flour to make a moderately soft dough.
6. Shape into a ball; place in greased bowl and turn once.
7. Cover; let rise until double.
8. Punch down; let rest 10 minutes.
9. Divide dough into sixths.
10. Combine walnuts, the 1/3 cup sugar, egg whites and lemon juice; set aside.
11. Beat remaining egg and 1 tablespoon water; set aside.
12. Roll each sixth of dough into a 10 x 14-inch rectangle.

flour, milk, butter, egg yolks, ground walnuts, egg whites, currants, dates, active dry yeast, sugar, lemon rind, eggs, sugar, lemon juice, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=406382 (may not work)