Instructions: In a large mixing bowl with a whisk or bowl of a heavy-duty electric mixer fitted with paddle attachment, combine yeast, sugar, lemon zest, salt and 2 cups flour. In a small saucepan, combine milk, water and butter. Heat until just warm. Stir to melt butter. Let cool to 120F.

Add milk and eggs to dry mixture and beat hard 1 minute, or until creamy. Add remaining flour 1/2 cup at a time to form a soft dough that just clears sides of bowl, switching to a wooden spoon if necessary if making by hand.

Turn dough out onto a lightly floured work surface and knead until smooth, springy and soft, about 3 minutes, adding flour 1 tablespoon at a time as necessary to prevent sticking. Transfer to a deep, greased container, turn once to coat top and cover with plastic wrap. Let rise in a warm place until doubled in bulk, about 1 1/2 hours. Place raisins and Amaretto in a small bowl to soak.

Drain raisins, reserving liqueur. Turn dough out onto a lightly floured work surface and divide in half. Pat or roll out each section into a 9-by-14-inch rectangle. Leaving a 1-inch border on all sides, spread each section evenly with a can of poppy seed filling. Sprinkle with half the drained raisins. Roll up from short end and pinch seams to seal. Place each roll seam-side down in a greased 9-by-5-inch loaf pan.

Brush tops with a bit of reserved liqueur. Loosely cover with plastic wrap and let rise until 1 inch above rim of pans, about 40 minutes. Twenty minutes before baking, preheat oven to 350F.

Bake in center of oven 40-45 minutes, until golden brown and hollow sounding when tapped with your finger. Remove from pans to cool completely on racks before slicing. Dust with powdered sugar before serving.

Makes 2 loaves.

*NOTE: Poppy seed filling is available in baking sections of supermarkets.

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