2 c. water
1/4 c. unsalted fat
2 tbsp. sugar
1 yeast cake
1/2 c. dry, low sodium milk (Carnation)
5 c. sifted flour
Grated rind of 1/3 lemon

Melt fat in water. Put into a large bowl to cool. Add sugar and grated lemon rind. When cooled, add crumbled yeast and stir until smooth.

Mix powdered milk with 2 cups flour. Sift twice, then stir well into liquid mixture. Stir in other 3 cups flour. Turn dough onto well floured board. Knead until smooth and elastic, about 1 minute. Return to bowl, brush top with melted fat, cover and let rise until it doubles in size.

Cut dough thoroughly to break bubbles, turn out on board and knead into shape of loaves. Place in well greased bread pans, filling half full. Let stand until double in size. Bake in a 350 degree oven 45 to 50 minutes. The bread will brown and shrink from pan when done. Makes 2 loaves. Rolls should be baked at 400 degrees about 20 minutes.