2 pkgs. dry yeast
5-6 c. all-purpose flour, divided
3/4 c. sugar
1/4 tsp. salt
3/4 c. half-and-half
1/4 c. water
1/2 c. butter
4 eggs, beaten
1 tbsp. grated lemon rind
2 tsp. vanilla extract
1 egg white
1 tbsp. water
Powdered sugar glaze (optional)

Combine yeast, 1 1/2 cups flour, sugar, and salt in a large bowl; stir well.

Combine half-and-half, 1/4 cup water, and butter in a small saucepan; place over low heat until very warm (120 to 130 degrees). Gradually add cream mixture to flour mixture, stirring well; beat at medium speed of electric mixer 2 minutes.

Add eggs, lemon rind, and vanilla; beat well. Gradually add 1 cup flour; beat at high speed 2 additional minutes. Stir in enough remaining flour (2 1/2 to 3 1/2 cups) to make a soft dough.

Turn dough onto a lightly floured surface and knead 8-10 minutes or until smooth and elastic. Place dough in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees) free from drafts, 1 hour or until doubled in bulk.

Punch dough down; turn out on a lightly floured surface. Divide dough in half; shape each portion into a ball. Divide 1 ball of dough into 3 equal portions and shape each into a smooth round ball. Place in a 3-leaf clover design on a greased baking sheet. Repeat procedure with remaining dough. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.

Combine egg white and 1 tablespoon water, mixing well; gently brush over each loaf. Bake at 350 degrees for 20 minutes. Cover loaves loosely with aluminum foil; continue to bake at 350 degrees for 20 minutes or until loaves sound hollow when tapped. Cool loaves on wire racks. Drizzle with powdered sugar glaze. Yield: 2 loaves.

POWDERED SUGAR GLAZE:

1 c. sifted powdered sugar
1/2 tsp. vanilla
1 1/2 tbsp. milk

Combine all ingredients, mixing well.