Thanksgiving Morning Bread

• 2 pkg. dry yeast
• 1 c. warm water
• 1/4 lb. butter
• 1/2 c. sugar
• 3 whole eggs
• 2 extra egg yolks
• 1 tsp. salt
• 1 tsp. grated lemon rind
• 6 to 7 c. all-purpose flour
• 1 c. fresh cranberries
• 3/4 c. hazelnuts
• 3/4 c. yellow raisins
• 1/4 c. light brown sugar
• melted butter

1. Dissolve the yeast in the warm water. Cream the butter in a very large bowl and beat in the granulated sugar
2. until it is no longer grainy. Add whole eggs and egg yolks, one at a time, beating well after each addition. Sprinkle in the salt and lemon rind. Add 4 cups of the flour.
3. Mix, then stir in the dissolved yeast.
4. Mix in 2 more cups of flour and as much of the last cup as you need to make a dough. Turn out on a floured board and knead for 7 to 8 minutes until smooth and elastic.
5. Add a little more flour if dough seems sticky.
6. Put dough in a buttered bowl, butter the top and cover.
7. Let the dough rise until doubled, about 1 1/2 hours.

yeast, water, butter, sugar, eggs, extra egg yolks, salt, lemon rind, flour, fresh cranberries, hazelnuts, yellow raisins, light brown sugar, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=211768 (may not work)