2 pkgs. yeast
1/2 c. lukewarm water
2 tsp. sugar
1 c. lukewarm scalded milk
1 c. flour
1/2 c. butter
8 tbsp. sugar
2 whole eggs
2 egg yolks
1 tsp. vanilla
1 1/2 tsp. grated lemon rind
1 tsp. salt
4 - 4 1/2 c. flour

Dissolve sugar in lukewarm water, add the yeast and let stand 10 minutes in warm place. In large bowl combine warm milk, 1 cup flour with the yeast and let the sponge rise until bubbles appear, about 1/2 to 3/4 of an hour.

In separate bowl, beat sugar and butter until light and foamy adding salt. Combine the eggs and the butter-sugar mixture and fold into the yeast sponge. Add lemon rind and vanilla. Add flour and knead in the bowl for 10 minutes until dough feels smooth. Cover and let it rise until double in bulk. Punch down.

Divide the dough into pans (size depend on what pan is to be used). Fill it only 3/4 of the way full. Pans are to be greased. Place in warm spot and cover loosely with greased foil or plastic and let rise again.

Bake at 350 degrees for 15 minutes, then lower heat to 300 degrees and bake 40 more minutes or until nicely browned. Before baking you can brush with 1 egg and water.