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1
Scald the milk by bringing it to nearly a boil.
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2
Add the sugar, butter, and salt. Stir until the butter melts and the sugar dissolves.
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3
Set aside and allow to cool.
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4
Proof the yeast in the warm water. Add to the milk mixture and transfer to a large bowl.
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5
Beat in the eggs.
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6
Add the mace and lemon extract.
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7
Slowly stir in 5-6 cups flour. The dough should be firm and only a little sticky.
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8
Knead on a floured surface (or with the dough hook on a stand mixer) until smooth and elastic.
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9
Put in a greased bowl, covered with wax paper or a clean cloth. Place in a cool place and allow to double slowly, about 3-4 hours.
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10
Punch, recover, and allow to rise another 1 1/2-2 hours.
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11
Punch down again and divide into 2 equal portions. Put in greased pans, cover, and allow to rise one more time for about 1 hour or until doubled.
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12
Preheat the oven to 400u00b0F Bake for 10 minutes, then reduce heat to 375u00b0F and bake until golden brown and the bread sounds hollow when tapped (35-40 minutes).
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13
Cool on rack.
