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1
Sprinkle yeast over water in a large bowl.
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2
Add 1/2 cup of sugar, salt, 1/2 cup butter, 3 eggs, egg yolk, and 3 cups of flour; beat with a wooden spoon till smooth - about 2 minutes.
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3
Stir in fruit; gradually add remaining flour mixing in the last of it by hand until the dough leaves the side of the bowl.
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4
Turn out onto a lightly floured board; roll to coat with flour.
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5
Knead until smooth - about 5 minutes.
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6
Place in a lightly greased large bowl; turn to bring up greased side.
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7
Cover with a towel, let rise in a warm place, (85F), free from drafts until double in bulk; about 1 1/2 to 2 hours.
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8
Meanwhile, grease two 8 or 9 inch cake pans or two large cookie sheets.
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9
Punch down dough; turn out onto lightly floured pastry cloth, divide in half and shape into round loaves.
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10
Place in prepared pans, brushed tops with 2 Tbsp melted butter.
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11
Cover with a towel and let rise in a warm place , free from drafts, until double in bulk - 1 1/2 to 2 hours.
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12
Preheat oven to 350F.
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13
With a sharp knife, cut a deep cross in the top of each loaf.
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14
Combine eggwhite and 2 Tbsp water, brush over loaves.
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15
Sprinkle each with 1 Tbsp sugar.
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16
Bake 40 to 50 minutes or until golden.
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17
Remove from pans immediately and cool well on a wire rack away from drafts.
