2 packages regular or quick-acting active dry yeast
1 cup warm water (105º to 115º)
1/2 cup sugar
1/2 cup margarine or butter (1 stick) -- softened
1 teaspoon salt
1 teaspoon grated lemon peel
1 teaspoon vanilla
5 cups all-purpose flour (5 to 5 1/2 cups)
1/2 cup golden raisins
1/2 cup chopped citron
2 tablespoons pine nuts or walnuts
Margarine or butter -- softened
Dissolve yeast in warm water in large bowl. Stir in sugar, 1/2 cup margarine, the eggs, salt, lemon peel, vanilla and 2 1/2 cups of the flour. Beat until smooth. Stir in raisins, citron, pine nuts and enough flour to make dough easy to handle.
Turn dough onto lightly floured surface; gently roll in flour to coat.
Knead about 5 minutes or until smooth and elastic. Place in greased bowl; turn greased side up. Cover and let rise in warm place 1 1/2 to 2 hours or until double. (Dough is ready if indentation remains when touched.)
Punch down dough; divide in half. Shape each half into round loaf, about 6 inches in diameter. Place each loaf in ungreased round pan, 8 × 1 1/2 inches. Cut an X shape 1/2 inch deep on top of each loaf.
Generously grease one side of a strip of heavy brown paper, about 25 × 4 inches. Fit and coil paper around inside of pan, greased side toward center, forming a collar; fasten with paper clip. Repeat for second loaf.
Cover and let rise about 1 hour or until double.
Heat oven to 350º. Bake 35 to 45 minutes or until golden brown. Remove loaves from pans to wire rack; remove paper. Brush margarine on tops of loaves; cool.
2 loaves (16 slices each)