2 pkgs. active dry yeast
1/2 c. sugar
1 tsp. salt
1 tsp. grated lemon rind (optional)
5 1/2 to 6 1/2 c. sifted flour
1/2 c. milk
1/2 c. water
1/2 c. butter
3 eggs

In large bowl, stir together yeast, sugar, salt, lemon rind and 2 cups flour.

In saucepan, heat milk, water and butter until very warm (120 to 130 degrees). Add to yeast mixture.

Using mixer at low speed, beat until moistened. Increase speed to medium; beat 2 minutes. Add eggs and 1 cup flour; beat 2 minutes at high speed.

Stir in enough remaining flour to make a soft dough. Turn out onto floured surface. Knead until smooth and elastic, about 8 minutes. Place in greased large bowl, turning over dough to grease top.

Cover; let rise in warm place until doubled, about 1 1/2 hours. Punch down dough. Cover; let rest 10 minutes. Use this recipe for the following 2 recipes.