2 envelopes active dry yeast
1/2 cup warm water
1 cup warm milk
1/4 cup (1/2 stick) butter, softened
1/2 cup granulated sugar
1 teaspoon salt
1 teaspoon ground mace or nutmeg
4 1/2 to 5 cups all-purpose flour, divided
1/2 cup raisins
1/2 cup slivered almond
1/2 cup diced mixed candied fruits
1 egg white, slightly beaten
2 tablespoon granulated sugar or vanilla sugar, divided
Sprinkle yeast over water in large bowl of electic mixer. Let stand until soft, about 5 minutes.
Add milk, butter, 1/4 cup sugar, salt and mace; stir until butter melts.
Add 3 cups flour. Mix to blend, then beat until smooth and elastic, about 5 minutes. Beat in egg. Stir in about 1 cup flour to make a soft dough. Mix in raisins, almonds and candied fruits.
Turn dough out on a board or pastry cloth coated with some of the remaining flour; knead until dough is smooth and springy, and small bubbles form just under the surface, 15 to 20 minutes.
Transfer dough to a greased bowl. Cover; let rise in a warm place unitl doubled, about 1 hour. Punch dough down. Turn out on a floured surface and knead lightly to expel air bubbles. Divide into 2 equal parts.
Shape each half of the dough into a loaf. Place in generously greased 4 1/2 by 8 1/2 inch loaf pans.
Let rise until dough just reaches tops of pans, 30 to 45 minuts. Preheat oven to 375 degreees. Brush top of loaves lightly with beaten egg whites. Sprinkle each loaf evenly with 1 tablespoon sugar.
Bake until loaves are well browned and sound hollow when tapped, 30 to 35 minutes. Carefully remove from pans; let cool on wire rack. Slice loaves into 1/2 inch thick slices for serving.