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1
Dissolive 1 teaspoon sugar in warm water in large bowl.
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2
Sprinkle in yeast, let stand 10 minutes, then stir well.
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3
Add 1/2 cup sugar, melted butter, salt, lemon rind and 2 cups flour.
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4
Beat with wooden spoon or electric mixer. (I use mixer with dough hook).
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5
Add 2 cups more flour and eggs; beat 3 minutes.
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6
Add enough of remaining flour to make a soft dough.
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7
Knead dough on floured board until smooth and elastic (about 8 minutes.) (if using dough hook you may not need to.) Place in lightly greased bowl.
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8
Turn dough to grease top, cover with towel or plastic wrap.
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9
Let rise in warm place until doubled (about 2 hours).
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10
Punch down.
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11
Turn out on lightly floured board and knead in nuts and fruit.
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12
Divide dough into 2 equal portions.
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13
Shape into round loaves and place into well greased 8 inch round, deep, cake pans.
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14
Cover with tea towel and let rise in warm place until doubled (about1 1/2 hours).
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15
Bake 350 degrees for 35 to 45 minutes.
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16
Cover with foil if browning occurs.
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17
Remove from pans immediately.
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18
Brush lightly with melted butter.
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19
Can be iced with a powdered sugar icing.
