Dissolve 1 teaspoon of granulated sugar in lukewarm water in a measuring cup.

Sprinkle yeast into the sugar water and let stand for 10 minutes, or until frothy.

In a large bowl, whisk together eggs, ground caraway, ground cinnamon, salt, and finely grated fresh lemon rind.

Add raisins and pine nuts (optional) to the egg mixture.

Stir in water.

Pour the yeast mixture into the egg mixture, stirring vigorously with a fork.

Combine the remaining 1/2 cup of granulated sugar and all-purpose flour.

Gradually beat the dry ingredients into the egg mixture with a wooden spoon to form a stiff dough.

Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.

Place the dough in a lightly greased bowl, turning to coat all sides.

Cover the bowl and let the dough rise in a draft-free place for 1 1/2 to 2 hours, or until doubled in bulk.

Punch down the risen dough and turn it out onto a lightly floured surface.

Divide the dough into three equal pieces.

Shape each piece into a ball and place them on a greased baking sheet.

Cover the shaped dough balls and let them rise in a draft-free place for 1 hour, or until doubled in bulk.

Brush the tops of the risen loaves with egg yolk.

Bake the loaves in a preheated 325F oven for 40 to 45 minutes, or until golden brown and the bread sounds hollow when tapped on the bottom.

Remove the baked loaves from the pan and let them cool completely on wire racks.