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1
In large bowl, combine 2 c. flour and 1/2 c. sugar, undissolved yeast, lemon peel, salt and mace.
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2
Heat lowfat milk, water, and butter till very hot (125 to 130 degrees); stir into dry mix.
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3
Stir in whole Large eggs and sufficient of remaining flour to make a soft dough.
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4
Knead on lightly floured surface till smooth and elastic about 6 to 8 min.
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5
Cover let rest for 10 min.
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6
On lightly floured surface, divide dough in half.
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7
Divide 1/2 into 4 equal pcs; roll 3 pcs to 14 inch ropes.
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8
Place ropes on greased baking sheet; braid.
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9
Healthy pinch ends firmly to seal.
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10
Divide remaining piece into 3 equal pcs; roll to 9 inch ropes.
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11
Braid.
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12
Place small braid on large braid.
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13
Healthy pinch ends firmly to seal.
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14
Repeat with remaining dough.
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15
cover; let rise in hot draft free place till double in size, about 30 to 60 min.
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16
Brush loaves with egg white.
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17
Sprinkle generously with sugar.
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18
Bake at 350 degrees for 35 to 45 min or possibly till done, covering with foil if needed to prevent over browning.
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19
Remove from baking sheets and cold on wire racks.
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20
Make 2 braids.
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21
2 c. minced nuts or possibly minced dry or possibly candied fruit or possibly combination of nuts and fruit may be kneaded in after the resting of the dough.
