Makes 2 loaves. Bake at 350 degrees for 35-40 minutes. 1/3 c. sugar 1 tsp. salt 1 tbsp. grated lemon peel 2 pkg. Active dry yeast 3/4 c. (1 1/2 stick) butter, softened 3/4 c. very warm water (120-130 degrees) 3 eggs, room temperature 1 1/2 tsp. vanilla extract 1/4 c. (1/2 stick) very cold butter Sugar for sprinkling

In a large bowl thoroughly mix 1 cup flour, 1/3 cup sugar, salt, lemon peel and yeast. Add softened butter. Gradually add water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs, vanilla and 1/2 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Cover, let rise in a warm place, free from draft, until doubled in bulk, about 45 minutes.

Turn dough out onto well floured board, gently roll dough to 1/2 inch thickness. Cut 2 tablespoons cold butter in small pieces and place on center 1/3 of dough. Fold 1/3 of dough over butter. Place remaining 2 tablespoons of cold butter cut in small pieces on top of folded third of dough. Bring remaining 1/3 of dough over to cover butter. Roll piece out to an 18 inch strip. Fold into thirds and loosely wrap in wax or plastic wrap. Refrigerate 20 minutes. Repeat rolling procedure by rolling dough to an 18 inch long strip and folding into thirds. Repeat twice.

On a floured board divide dough in half. Lightly knead each piece of dough and shape into a ball. Place in 2 greased 8 inch round cake pans. Cover; let rise in warm place, free from draft until doubled in bulk, about 35 minutes. Sprinkle with sugar (optional). Bake at 350 degrees for 35-40 minutes or until done. Bread will sound hollow when tapped.