1 pkg. yeast
1/4 c. warm water
1/2 c. milk
2/3 c. sugar
1/4 tsp. salt
1/4 c. butter
3 eggs
1 tsp. grated lemon peel
4 c. flour
1 egg white

Sprinkle yeast onto warm water; let stand until dissolved. Scald milk; pour into large bowl and add butter, salt and sugar; cool until lukewarm. Add eggs, one at a time, beat with mixer to blend. Mix in yeast and lemon peel, gradually beat in 3 cups flour; beat 5 minutes, then beat in more flour to make soft dough. Turn out on floured board; knead until smooth and springy, about 10 minutes. Place in bowl and let rise 2 hours.

Grease lightly with butter; place in 9-inch greased spring pan or loaf pan. Cover with towel and let rise until double in bulk, about 1 1/2 hours. Brush loaf with beaten egg white.

Bake 45 minutes at 350 degrees or until brown and start pulling away from sides. Let cool in pan 10 minutes and remove bread. Cool on rack. Serve in wedges. May be kept in freezer.