Thanksgiving Morning Bread - cooking recipe

Ingredients

2 pkg. dry yeast
1 c. warm water
1/4 lb. butter
1/2 c. sugar
3 whole eggs
2 extra egg yolks
1 tsp. salt
1 tsp. grated lemon rind
6 to 7 c. all-purpose flour
1 c. fresh cranberries
3/4 c. hazelnuts
3/4 c. yellow raisins
1/4 c. light brown sugar
melted butter

Preparation

Dissolve the yeast in the warm water. Cream the butter in a very large bowl and beat in the granulated sugar
until it is no longer grainy. Add whole eggs and egg yolks, one at a time, beating well after each addition. Sprinkle in the salt and lemon rind. Add 4 cups of the flour.
Mix, then stir in the dissolved yeast.
Mix in 2 more cups of flour and as much of the last cup as you need to make a dough. Turn out on a floured board and knead for 7 to 8 minutes until smooth and elastic.
Add a little more flour if dough seems sticky.
Put dough in a buttered bowl, butter the top and cover.
Let the dough rise until doubled, about 1 1/2 hours.