1/2 c. milk
1 env. yeast
1/2 c. warm water
1/2 c. butter
3/4 c. sugar
4 eggs
2 tsp. lemon rind
4 c. flour
1 tsp. salt
1/2 c. raisins (optional)

1. Heat milk until bubbles appear around edge. Cool to lukewarm.

2. Dissolve yeast in warm water. Stir until well blended. Allow to set for 10 minutes.

3. Beat butter, sugar, eggs and lemon rind in large bowl of electric mixer, at high speed for 3 minutes.

4. Add milk and yeast. Blend on low speed. Add flour and salt. Beat at high speed for 2 minutes and cover with clean cloth.

5. Let rise in warm place 1 1/2 hours or until double. Beat dough down, add raisins.

6. Spoon into well greased tube pan. Cover; let rise 45 minutes or until double.

7. Bake at 350 degrees 50 minutes or until bread gives a hollow sound when tapped. If bread is browning too fast cover with foil (lightly).

8. Cool on wire rack 5 minutes, loosen around edges, turn out on wire rack. Dust with 10x sugar if you wish. Decorate with candied fruit.