1 c. scalded milk (let cool)
1/2 c. butter
3/4 c. granulated sugar
2 tsp. grated lemon rind
1 tsp. salt
1/2 tsp. mace
6 c. all purpose flour
2 envelopes granulated yeast
2 eggs, beaten
1/2 c. golden raisins
1/4 c. slivered toasted almonds

In large bowl, dissolve envelopes yeast in 1/4 cup warm water. Stir in scalded (cooled) milk, butter, sugar, lemon rind, salt, mace and eggs. Stir in 3 cups flour. Beat, adding raisins, almonds and 2 cups of flour. Turn out onto floured cutting board, kneading 5 minutes. Place in clean, oiled bowl and cover; let rise 1 hour or until dough doubles in size. Punch down dough, divide into 3 equal pieces, rolling each piece into a long "snake". Braid the dough, placing it on top of a greased cookie sheet. Brush top of braid with melted butter. Let rise again 1 hour or until doubled in size. Brush top again with 1 beaten egg mixed with 1 tablespoon water. Bake at 350 degrees until golden brown. Remove from cookie sheet and cool on a rack.