6 to 6 1/2 c. all purpose flour
1/2 c. sugar
2 pkg. rapid rise yeast
1 tbsp. grated lemon peel
1 1/2 tsp. salt
1/2 tsp. ground mace or nutmeg
3/4 c. milk
1/2 c. water
1/3 c. butter
3 eggs
1 egg white, slightly beaten
Sugar for decorating

In large bowl, combine 2 cups flour and 1/2 cup sugar, undissolved yeast, lemon peel, salt and mace. Heat milk, water, and butter until very warm (125 to 130 degrees); stir into dry mixture. Stir in whole eggs and enough of remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic about 6 to 8 minutes. Cover let rest for 10 minutes.

On lightly floured surface, divide dough in half. Divide 1/2 into 4 equal pieces; roll 3 pieces to 14 inch ropes. Place ropes on greased baking sheet; braid. Pinch ends firmly to seal. Divide remaining piece into 3 equal pieces; roll to 9 inch ropes. Braid. Place small braid on large braid. Pinch ends firmly to seal. Repeat with remaining dough. cover; let rise in warm draft free place until double in size, about 30 to 60 minutes.

Brush loaves with egg white. Sprinkle generously with sugar. Bake at 350 degrees for 35 to 45 minutes or until done, covering with foil if needed to prevent over browning. Remove from baking sheets and cool on wire racks. Make 2 braids. 2 cups chopped nuts or chopped dried or candied fruit or combination of nuts and fruit may be kneaded in after the resting of the dough.