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Ingredients
- 1/3 cup plus 1/2 cup warm water (100°F to 110°F)
- 2 packages active dry yeast
- 4 cups all-purpose flour
- 2/3 cup sugar
- 6 large egg yolks
- 1 1/2 sticks softened unsalted butter, plus additional softened butter
- 2 cups raisins
- 1 cup candied citron
Details
Preparation
Step 1
To make the sponge, pour the 1/3 cup warm water into a bowl and sprinkle 1 packet of yeast over it. Let stand until the yeast has dissolved (about 10 minutes) and stir in 1/2 cup of flour. Cover and let stand 30 minutes.
Sprinkle the remaining packet of yeast over the remaining 1/2 cup water in another small bowl. Let stand until dissolved.
In a large bowl, beat together the sugar, egg yolks, and the yeast-and-water mixture. Stir in the sponge mixture. In the bowl of an electric mixer fitted with a paddle attachment, combine the 1 1/2 sticks of butter and remaining 3 1/2 cups flour. Continue beating and slowly add the egg mixture. Beat on high speed until dough is elastic-looking and smooth. Beat in raisins and citron. Transfer dough to an oiled bowl. Cover and leave in a warm place until doubled; allow two to three hours.
Divide into three loaves. Roll them into oblong shapes and place in bread pans lined with buttered, brown paper. Cover and let rise again, until doubled, for about 2 hours.
Preheat the oven to 400°F. Cut an X in the top of each loaf with a razor. Insert a dot of butter into the X and bake 10 minutes. Lower the heat to 375°F and bake for an additional 30-40 minutes. Loaves are done when a skewer inserted in the center comes out clean.
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