3 1/2 to 4 c. flour, divided
1/3 c. sugar
1 pkg. active dry yeast or fast-rising yeast
1 tbsp. grated lemon peel
1/2 tsp. salt
1/2 c. milk
1/4 c. plus 1 tbsp. water
1/4 c. butter
3 eggs, at room temperature
Almond filling (recipe follows)

In a large bowl, combine 1 cup flour, sugar, undissolved yeast, salt and lemon peel, hot milk, 1/4 cup water and butter until very warm (120 to 130 degrees). Gradually add to dry ingredients, beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Separate 1 egg; reserve egg white for filling. Add 1 yolk, 1 whole egg and 1/2 cup flour to batter; beat 2 minutes at high speed, scraping bowl occasionally.

With spoon, stir in enough remaining flour to make stiff dough. Knead on lightly floured surface until smooth and elastic about 5 minutes. Cover, let rise in warm draft free place until doubled in size, about 1 1/2 hours. For fast-rising yeast, cover kneaded dough; let rest on floured surface 20 minutes. Proceed with recipe.

Punch dough. Divide dough into 3 equal pieces. Roll each to 24x4 inch rectangle. Spread 1/3 of filling over each rectangle to within 1/2 inch of edges. Starting at long side, roll up tightly as for a jelly roll. Pinch seams and ends to seal. Braid rope. Place in greased 10-inch tube pan and pinch ends to join. Cover, let rise until doubled in size about 30 minutes. Lightly beat remaining egg with 1 tablespoon water. Brush this on the bread. Bake at 350 degrees for 35 to 40 minutes. Cool on wire rack.

ALMOND FILLING:

Combine 1/3 cup (3 oz.) almond paste with 1/3 cup finely chopped and toasted almonds with skin. Add 1 egg white and 1 teaspoon grated lemon peel. Beat with fork until well blended.