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1
in a heatproof bowl, put all raisins together and cover with approximately 5 cups of boiling water to soften. set aside.
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2
mix the 2 packages of dry yeast with 1/2 cup of warm water. mix well and let sit.
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3
boil 2 cups of milk until scalded. turn down heat to medium and add the 3/4 cup of butter until melted. remove from heat and set aside.
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4
in a large bowl measure 3/4 cup granulated sugar, 1 teaspoon salt, and 1/4 of the container of cardamom. mix well.
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5
add the two beaten eggs to the dry mixture. then add the milk/butter mixture. gradually add 6 of the 8 cups of flour and the dissolved yeast.
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6
drain the raisins. add the raisins and citron to the mix. now add the remaining 2 cups of flour.
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7
time to knead the bread! i use my heavy-duty mixer as it is easier on my hands and back. if manual knead, place dough on floured breadboard and knead completely.
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8
once the bread is kneaded, place into a large pre-floured bowl and cover with a dish towel or cloth allowing it to rise for 1 hour.
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9
after the dough has risen, cut it into two loaves. place each into a pre-greased, pre-floured baking loaf pan.
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10
again, cover each loaf pan and allow to rise for another hour.
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11
before placing the loaves into a pre-heated 300 degree oven, cut the top of each loaf with an X design, or a fancy cut design of your choice, and brush with 1 beaten egg.
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12
bake the loaves for 45 minutes at 300 degrees. increase the heat to 325 degrees for the next 30-45 minutes (test after 30 minutes with a toothpick for doneness - make take longer, make take less depending on your oven temperature).
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13
remove the loaves from the oven and brush with 2 tablespoons of melted butter.
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14
let loaves cool completely before removing from pans.
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15
note: if you choose to omit the citron, which i do often, use 2 cups each of the golden and regular raisins instead.
