Instructions: Scald 1 cup milk. Add 1 cup sugar, 1/2 cup butter (not shortening), 1-1/2 teaspoons salt, and stir until butter melts and sugar dissolves. Cool.

Soften 1 package or 1 cake yeast in 1/4 C. warm water. Add to cooled milk mixture. Transfer to large bowl. Beat in 4 eggs. Add 1/2 tsp. mace and 1/2 tsp. lemon extract (optional); stir in 5 to 6 cups flour. Dough should be firm and only slightly sticky.

Turn onto floured surface and knead until smooth and elastic. When its a round ball and feels as smooth as a babys behind, its OK. Place dough in a greased bowl covered with waxed paper and a clean cloth. Let rise double slowly, 3 to 4 hours in a cool place, or overnight in the refrigerator. When the dough is well risen, punch down, re-cover, and let rise again, 1-1/2 to 2 hours.

Punch down again, shape 2 loaves, and place in greased pans or on greased sheet. Cover and let rise double, about 1 hour. Bake at 400F for 10 minutes, then reduce heat to 375F and bake until loaves are well browned and sound hollow when tapped, 35 to 40 minutes. Cool on rack.

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