Soften yeast in warm water and 1 T sugar.
Heat milk until steaming; add butter, sugar and salt. Stir until sugar is dissolved, then pour into a large bowl.
Add 4 cups flour, then eggs.
Add fruit, almonds and lemon zest. Mix well.
Add yeast and remainder of flour. (Use hands to mix thoroughly, or your mixer's dough hook.)
Place in large greased stoneware bowl and let rise in a warm place until double (about 2 hours).
Punch down and divide into: 2 greased large pie pans/3 greased medium loaf pans/2 greased large loaf pans. Cover and let rise about ¾ hour, or until a finger poke leaves an indentation.
Bake in 350° oven ½ hour to ¾ hour or until a rich medium golden brown. (Test with toothpick which should come out clean, or 190°F)
Remove from oven and brush with 4 oz. melted butter while still hot. Sprinkle generously with powdered sugar, lightly cover and let cool.
