2 pkgs. yeast
1/4 c. warm water
1 c. milk
1/4 c. butter
1/2 c. sugar
1 tsp. salt
2 well beaten eggs
1 tsp. grated lemon rind, optional
1/8 tsp. nutmeg optional
5 c. enriched flour, sifted

Sprinkle the yeast over the warm water. After 5 minutes, stir. Bring milk to a boil. Add butter, sugar and salt. Mix well and cool to lukewarm. Add the yeast, eggs, lemon rind, nutmeg, and 2 cups flour. Beat well until quite smooth.

Add enough more flour to make soft dough. Turn out on a floured board and knead until smooth and elastic. Place in a greased bowl, cover and let rise until double in bulk. Punch down and shape as desired into a loaf, 2 coffee rings, or about 3 dozen rolls. Allow to rise to double. Bake in a moderate oven (375 degrees) loaf, 45 minutes; rings, 35 minutes; and rolls, 20 minutes.