Traditional Easter Paska

This rich bread is traditional for Easter, but also for greeting visitors. It makes a huge batch. I make half a batch to bake one large loaf which turns out beautifully if you bake it in your dutch oven. I don't use the tradional coffee can, but use other smaller pots with high sides for smaller loaves. For my bread machine, I make one third the recipe. As the whole recipe takes 6 eggs, these recipe reductions work well. This basic recipe does not have dried fruit, but I add 2 cups to the whole recipe; yellow raisens are the tradition. I cannot tolerate sulfur dioxide used in yellow raisens, so I substitute craisens which are delicious and to make a statement that I am not using regular (black) raisens in error. The next time I make this for a special occasion I intend to use dried cherries.