Servings: 2 braided loaves

½ cup milk ½ cup milk
½ cup sugar ½ cup sugar
1 tsp salt 1 tsp salt
½ cup butter ½ cup butter
Grated peel of two lemons Grated peel of two lemons
2 pks active dry yeast 2 pks active dry yeast
½ cup warm water ½ cup warm water
2 eggs at room temperature 2 eggs at room temperature
4 ½ cups bread flour 4 ½ cups bread flour
1 egg, beaten for glaze 1 egg, beaten for glaze

Scald milk; add sugar, salt, melted butter, and lemon peel. Cool to lukewarm.
Sprinkle yeast on warm water; stir to dissolve. Add to milk mixture with the 2 beaten eggs, and 2 ½ flour. Beat until smooth.
Stir in enough remaining flour, a little at a time, to form dough that is easy to handle.
Turn onto lightly floured board and knead until smooth and elastic, 5 to 8 minutes.
Place in lightly greased bowl; turn dough over to grease top. Cover and let rise in warm place free from drafts until doubled, about 1 hour.
Punch down; cover and let rise again until almost doubled, about 30 minutes
Cut dough in half.
Cut each half into three even pieces. Roll out into long cords and braid up 2 loaves.
Cover the braided loaves; let rise until doubled.
Brush evenly with beaten egg.
Bake in moderate oven (375°)
Bake until done … 20 to 30 mins approx.