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1
Combine yeast, sugar and water in mixing bowl.
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2
Let stand.
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3
Combine half of butter, salt and warm milk in a bowl.
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4
Butter need not be totally melted.
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5
Add butter mixture to yeast blend and stir in whole eggs and yolks.
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6
Beat to blend thoroughly.
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7
Start adding flour, cup at a time, stirring well after each addition.
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8
After five cups are added dough will become quite sticky.
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9
Turn dough out onto lightly floured board and work with hands.
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10
Scrape under flour on board, lift dough and fold over.
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11
Continue lifting and folding while adding more flour until dough is elastic and pliable.
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12
Shape dough into ball and put it in buttered bowl, turning to coat all over with butter.
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13
Cover with plastic wrap and set in warm, draft-free place to rise until doubled in bulk.
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14
Punch dough down and let it rest for five minutes.
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15
Turn it out onto lightly floured board and shape once more into ball.
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16
Let stand 5 to 10 minutes.
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17
Butter a 10-inch tube bread pan.
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18
Drain currants.
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19
Melt remaining butter in a saucepan and add brown sugar and currants.
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20
Pinch off enough dough to make golf-ballsized balls.
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21
Roll in butter and currant mixture.
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22
Line bottom of pan with balls and continue arranging in loose layers.
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23
Pour remaining butter and currant mixture on top.
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24
Cover with foil and let rise until doubled in bulk.
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25
Meanwhile, preheat oven to 375 degrees.
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26
Place pan in oven and bake approximately one hour or slightly longer.
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27
Tap top; it will sound hollow when the bread is done.
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28
Unmold and let cool before slicing or serve it warm and pull it apart.
