In large mixer bowl, combine 1cup flour, yeast, 2 TBSP sugar and salt; mix well. Add water (120-130°F), butter and egg yolks. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in rind, raisins and almonds. In small mixer bowl, beat egg whites until stiff; gradually add 1/4 cup sugar. Fold into flour mixture. Gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, 3 to 5 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

Punch down dough. On lightly floured surface, roll or pat to a 14x7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edge and ends to seal. Place in greased 9x5-inch bread pan. With very sharp knife, make a lengthwise slash, 1/4 inch deep, down center of loaf. Cover; let rise in warm place until indentation remains after lightly touching. Bake at 350°F for 35 to 40 minutes until golden brown. Remove from pan. Serve warm or cold.

Prepare Cream Cheese Topping: In small mixer bowl, blend cream cheese, milk, vanilla and salt; beat until smooth. Gradually add powdered sugar; beat until fluffy.
 

You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use 1/2 tsp Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.