Instructions: Cheri Swoboda, home economist writes: When I was growing up, we would go to our next-door neighbors for breakfast after attending midnight Mass. The two sisters, Amy and Mary, were brought up on a large farm where they learned to bake and cook. This bread was always such a treat. After I moved away, they continued to send it for the Christmas holiday. Upon meeting Mary 16 years ago, I asked for the recipe. It was cheerfully given. My family and I still awake on Christmas morning to this delightful bread.

TO MAKE DOUGH: In measuring cup, dissolve yeast in 2 ounces warm milk for 2 to 3 minutes.

In a large bowl, combine yeast, remaining milk, sugar, butter, salt and grated lemon peel. Add 4 cups flour and combine. Continue adding flour to make a soft dough, beating with a wooden spoon. Knead lightly on a floured cloth for 8 to 10 minutes. Let rise in a greased bowl until doubled in size, about 45 minutes.

TO MAKE NUT FILLING: In a small saucepan, pour hot milk over ground nuts and let rest for a few minutes. Add sugar, honey, lemon peel and sour cream. Cook over low heat until warm, about 5 minutes. Remove from heat and stir in beaten eggs. Set aside.

Spray two 9-by-5-inch loaf pans with nonstick cooking spray.

Divide dough in half. Roll each piece on a floured surface until thin.

Divide nut filling evenly between dough pieces. Sprinkle crushed vanilla wafers on top. Roll up as for jellyroll and pinch edges to seal them. Place in prepared bread pans. Let rise until double.

Preheat oven to 375F. Bake about 45 minutes, or until golden brown.

Makes 2 loaves, about 36 slices.

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