1/2 c. butter
1/4 c. sugar
1/2 tsp. salt
2 env. active dry yeast
3/4 c. very warm water
2 tsp. grated lemon rind
3 c. sifted all-purpose flour

Combine butter, sugar and salt in saucepan; heat slowly, stirring often, until butter melts; cool to lukewarm. Dissolve yeast and 1 teaspoon sugar in very warm water in a large bowl; mix well and let stand 10 minutes. Stir in cooled butter mixture and lemon rind. Beat in flour; turn out onto lightly floured surface. Knead until smooth and elastic, about 5 minutes. Place in buttered bowl; turn to bring buttered side up. Cover with plastic wrap and towel. Let rise in a warm place until double in bulk. Punch dough down; turn onto lightly floured surface; knead a few times. Roll out to a 20"x16" rectangle; spread with poppy seed filling or nut filling; roll up, jelly roll fashion, starting with long end. Place, seam side down, on a large greased cookie sheet; make cuts, 1" apart, to within 1/2" of center of roll. Turn ends inward in the shape of horseshoe. Cover dough; let rise in warm place until almost double in bulk.

POPPY SEED FILLING:

1/2 lb. ground poppy seed
3/4 c. sugar
1/2 c. milk
1 tbsp. butter
1 tsp. lemon juice

Heat all ingredients, stir until boils; remove and cool before spreading.

NUT FILLING:

1 lb. ground walnuts
1/2 c. sugar
1/2 c. milk
1 tbsp. butter
1 tsp. lemon juice

Heat all ingredients; stir until boils; remove and cool before spreading.

Bake in 350 degree oven for 40 minutes until a rich golden brown. Cool 5 minutes; loosen bread with spatula and slide onto rack to cool.