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1. Sprinkle yeast over warm water in large bowl, stirring until dissolved.
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2. Add 1/2 cup sugar,salt, 3eggs, egg yolk and 3 cups flour; beat with wooden spoon until smooth--about 2 minutes
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3. Stir in fruit. Graduallyadd remaining flour; mix last of it by hand until dough leaves side of bowl
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4. Turn out onto lightly floured board; roll to coat with flour. Knead until smooth --5 minutes
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5. Place in lightly greased large bowl; turn tobring up greased side. Cover with a towel; let rise in warm place (85F), free from drafts, until double in bulk--11/2 to 2 hours. (fruited dough requires longer rising time). 6.Meanwhile grease two 8- or 9 inch layer cake pans or 2 large cookie sheets.
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7. Punch down dough; turn out onto lightly floured pastry cloth. Divide in half; shape each into a round loaf.
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8. Place in prepared pans. Brush topa with 2 tablespoons melted butter. Cover with towel; let rise in warm place (85F), free from drafts, until double in bulk 11/2 to 2 hours
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9 Meanwhile preheat oven to 350F
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10. With sharpe knife, cut a deep cross in top of each loaf. Combine egg white with 2 tablespoons water; brush over loaves. Sprinkle each wit 1 tablespoon sugar. Bake 40 to 50 minutes, or until golden. Remove from pans immediately, cool well on wire rack, away from drafts
