4 1/2 - 5 c. regular all purpose flour
1/3 c. granulated sugar
1/2 tsp. salt
1 pkg. active dry yeast
3/4 c. milk
1/2 c. butter
2 eggs
1/2 lemon, grated peel & juice

Early in day:

1. In large bowl, thoroughly mix 1 1/4 cups flour, sugar, salt and undissolved yeast. In small saucepan over medium heat, heat milk, butter and 1/4 cup water until warm. (Butter does not need to melt.) With electric mixer at medium speed, gradually beat milk into flour mixture; beat 2 minutes. Add eggs, lemon juice and peel and beat 2 minutes. Add eggs, lemon juice and peel and 1/2 cup flour or enough to make a thick batter. Beat at high speed 2 minutes; stir in enough more flour to make a stiff dough.

2. Place on lightly floured board and knead until smooth, about 10 minutes. Place in large, greased bowl. Cover and let rise in warm place (80 to 85 degrees) until doubled. Punch dough down; place on lightly floured surface and cut in half.

3. Using both hands, roll each half into rope about 30" long. Make a cross by placing one rope vertically and the other horizontally, crossing in the middle. Bring the top end of the vertical rope down to left of its bottom end. Then bring the left end of horizontal rope over lower two ropes. Repeat this with right end of same rope. Braid ropes together to end; pinch ends together securely.

4. If desired, brush top with a little beaten egg. Place twist on greased, large cookie sheet. Let rise in warm place, about 80 to 85 degrees, until about half doubled in size, about 1/2 hour.

4. Preheat oven to 325 degrees. Bake twist 10 minutes; increase oven temperature to 350 degrees and bake 30 to 35 minutes. Cool on rack.

Makes 1 coffee bread.