5 1/2 c. bread flour, divided
1/2 c. sugar
2 tsp. salt
2 pkgs. active dry yeast
1 1/4 c. milk
1/4 c. butter
3 eggs
1 tsp. grated lemon zest (rine)
1/2 c. candied fruit
1/4 c. chopped nuts
1/4 c. raisins
1 tbsp. milk
1 egg

Grease a large cookie sheet. Lightly spoon flour into a measuring cup and level off. In a large bowl, combine 2 cups flour, sugar, salt and yeast; blend well.

In a small saucepan heat milk and butter until very warm (120 to 130 degrees). Add to flour mixture. Add 3 eggs to flour mixture as well and blend at low speed until moistened; beat 3 minutes at medium speed.

By hand, stir in lemon zest and the additional 3 1/2 to 4 cups of flour until dough pulls clearly away from the sides of bowl.

On a floured surface, knead dough about 10 minutes, or until dough is smooth and elastic with blisters under the surface. During the last few minutes of kneading, work in candied fruit, nuts and raisins.

Place dough in a greased bowl; cover loosely with plastic wrap and a cloth towel. Let rise in a warm place (80-85 degrees) until light and double in size, about 1 1/2 hours.

Punch down dough several times to remove all air bubbles. Allow to rest on counter, covered with inverted bowl, for 15 minutes. Shape into a 10 x 4 inch rectangle. Cut the rectangle into 5 equal pieces. Roll each piece into 15 inch ropes; seal ends and tuck under. Place on the prepared cookie sheet, flatten slightly. Twist the remaining 2 ropes together. Seal ends and place on top of the braid. Anchor the ends and middle of twist with toothpicks or long wooden skewers to keep twists in place while rising and baking. Cover; let rise in a warm place until dough is light and doubled in size, about 1 hour.

Heat oven to 350 degrees. Combine 1 tablespoon milk and 1 egg; brush over bread. Bake 30 to 40 minutes or until deep golden brown. Cover loosely with foil during the last 10 minutes if the bread is browning too fast. Remove from pan immediately and cool on wire rack. Remove toothpicks. Yield 1 very large loaf. Instead of one large loaf divide and make two loaves. Wonderful to slice and put in toaster oven for Christmas breakfast or anytime.