Italian Christmas Bread

2 packages yeast
1/2 c warm water
1/4 cup sugar
3/4 tsp salt
1/3 c butter melted
1/4 c water
1/3 c non-fat milk solids
3 and 3/4 c sifted all purpose flour
2 eggs
3/4 tsp vanilla
1/4 c white raisins
1/4 c almonds chopped
2 tbsp candies pine-apple
1/4 c candies lemon peel
Soften yeast in luke warm water. Combine sugar, salt, butter,
and remaining water. Combine non-fat milk solids and
1 cup flour. Remove a tbsp of white from the eggs and reserve for glaze.
Add remainder of eggs, vanilla, and softened yeast.
Beat till smooth. Add 1 c flour with fruits and nuts. Blend and
add remaining flour to form a soft dough. Turn out on a lightly
floured pastry cloth and knead until smooth. Place in a greased
bowl, turning once to bring the greased side up. Cover and let rise
in a warm place until double in bulk [1 hour and 20 minutes].
Turn out on a pastry cloth and knead. Shape into a round loaf
and place in a greased 8 or 9 inch round cake pan. Brush with egg
white, cover, and let rise until double in bulk [40 minutes].
Brush again with egg white and bake in a slow oven [325 F] for 55 to 60
minutes. Cover with foil after 15 minutes of baking to prevent overbrowning.
Makes one round loaf.