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1
Sprinkle the yeast into 2 1/4 cups warm water.
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2
Stir until dissolved.
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3
Scald the milk and pour into large bowl.
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4
Stir in the sugar, butter and salt and let sit until lukewarm.
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5
Beat in 2 cups of flour, then the yeast, egg and enough extra flour to make a soft dough (1 1/2 to 1 3/4 cups).
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6
Turn the dough out on a lightly floured surface.
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7
Cover with a towel and let it stand for 10 minutes.
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8
Knead until smooth, about 10 minutes.
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9
Place in a lightly greased bowl, turning it once to grease the whole surface.
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10
Cover and leave to rise in a warm place (80u00b0 to 85u00b0) until doubled in bulk, about 1 1/2 hours.
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11
Punch the dough and let it rise again until it doubles in size.
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12
Punch it down and using hands, work in the citron, raisins, almonds, cherries and lemon rind.
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13
Divide the dough in half; shape into two loaves and put into greased 9 x 5 x 3-inch loaf pans.
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14
Let rise until almost doubled in bulk, about 30 to 40 minutes.
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15
Preheat the oven to 350u00b0.
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16
Brush the loaves with the beaten egg, then bake for 25 to 30 minutes or until they sound hollow when tapped with the finger.
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17
Remove the loaves from the pans and cool on a rack.
