1 cup whole milk
1 scant cup sugar
3/4 cup butter
2 rounded teaspoons salt
1 package active dry yeast
1/4 cup lukewarm water
2 eggs, well beaten
4 1/2 - 5 cups flour
2 teaspoons lemon rind, grated
1/2 teaspoon ground cardamom seed (optional)
1 tablespoon lemon juice
1 tablespoon caraway seed (optional)
1/2 teaspoon nutmeg
1 cup golden raisins
1/2 cup mix candied peel or citron (optional)
1/4 cup maraschino cherries, drained, halved

Bring milk nearly to a boil in a medium saucepan. Remove from heat as soon as tiny bubbles can be seen along edges. (Alternatively, use Lact-Aid or other lactose-free milk).

Milk should measure 110°F on an instant-read thermometer before stirring in 1 package of active dry yeast. Stir until yeast dissolves. Beat eggs and stir into yeast mixture.

Stir in flour, nutmeg and lemon rind and lemon juice, mixing until a soft dough is formed. Knead for 5 minutes if using an electric mixer with dough hook, or turn out onto a lightly floured work surface and knead dough by hand for 10 minutes or until smooth and elastic, adding additional flour, if necessary.

Lightly oil or butter the inside of a large bowl and turn dough to coat lightly. Cover bowl with plastic wrap and allow to rise in a warm place, free from draft, until doubled in bulk.

Punch dough down. Knead in the citron, lemon rind, caraway seeds, cardamom seed and/or candied peel.

Shape the dough into 2 long oval loaves about 2 inches thick (or make three strands and braid it into 1 large loaf).

Place shaped dough onto a sheet cake pan and brush evenly with 1 egg, beaten well with 1 tablespoon of water.

Allow to rise again in a warm place until nearly doubled in bulk (this time will take a little longer).

Bake in a 325°F degree oven for 50-60 minutes, or until bottom of loaf sounds hollow when tapped lightly. (Don't open oven to peek during first 45 minutes!).

Brush top of bread with butter, if desired, when still warm from the oven. Or, instead of butter, combine 2 tablespoons milk, 2 tablespoons powder sugar, and a few drops of vanilla, and brush or drizzle on top of warm loaf.

Allow to cool on a wire rack so that bottom of bread doesn't "steam".

Use a serrated knife to slice bread one serving at a time, once the bread has cooled. Serve with whipped, unsalted butter.

Submitted by: CM