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.