Fruit Bread, Milan Style

• 2 pkg. active dry yeast
• 1/4 c. warm water
• 1 c. butter, melted
• 1 c. sugar
• 1 tsp. salt
• 2 c. sifted all-purpose flour
• 1/2 c. milk, scalded and cooled to lukewarm
• 2 eggs
• 4 egg yolks
• 3 1/2 c. all-purpose flour
• 1 c. dark seedless raisins
• 1/4 c. chopped citron
• 1/2 c. all-purpose flour
• 1 egg, slightly beaten
• 1 Tbsp. water

1. Dissolve yeast in warm water.
2. Pour melted butter into large bowl of electric mixer.
3. Add the sugar and salt gradually, beating constantly.
4. Beating thoroughly after each addition, alternately add the 2 cups flour in thirds and lukewarm milk in halves to the butter mixture.
5. Add yeast and beat well.
6. Combine eggs and egg yolks and beat until thick and piled softly.
7. Add the beaten eggs all at one time to yeast mixture and beat well.
8. Beating thoroughly after each addition, gradually add the 3 1/2 cups flour.
9. Stir in raisins and citron.
10. Sift half of the remaining 1/2 cup flour over a pastry canvas or board.
11. Turn dough onto floured surface; cover and let rest 10 minutes.

active dry yeast, warm water, butter, sugar, salt, flour, milk, eggs, egg yolks, flour, raisins, citron, allpurpose, egg, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=226063 (may not work)