3 pkgs. dry yeast
3/8 tsp. ginger
1 1/2 tsp. salt
1/2 c. instant potatoes
1/3 c. wheat germ
8 to 9 c. flour
2 c. milk
1/2 c. butter
1 c. sugar
4 eggs
2 tsp. grated lemon rind
1 egg, beaten

In large bowl, stir together yeast, ginger, sugar, salt, instant potatoes, wheat germ and 2 1/2 cups flour; set aside.

In a 2 quart saucepan over low heat, heat milk and butter until very warm (120 to 130 degrees). Using mixer at low speed, gradually beat milk mixture into dry ingredients until well blended. Increase speed to medium; beat 2 minutes. Add 4 eggs, lemon rind and 2 cups flour; beat 2 minutes more.

Stir in enough additional flour to make a soft dough. Turn out dough onto lightly floured surface. Knead until smooth and elastic, about 10 minutes.

Place in greased large bowl, turning dough over so that top is greased. Cover with a towel and let rise in warm place until doubled, about 1 1/2 hours. Punch dough down. I let rise a second time - makes for finer texture. After second rising turn out on lightly floured surface. Divide dough in half. Cover and let rest 10 minutes.

Shape each half into a ball. Place each ball in greased 9 inch round baking pan. Flatten slightly with hand. Cover and let rise until doubled, about 30 minutes. Brush each loaf with beaten egg. Bake in 350 degree oven for 25 to 35 minutes until dark golden brown and loaves sound hollow when tapped. Remove from pans and cool on racks. Makes 2 loaves. May also shape and bake in loaf pans.