Instructions: Heat milk just to boiling; cool to 110 . Stir yeast into milk; let stand 5 minutes.

Beat butter and sugar in medium bowl until fluffy; beat in eggs 1 at a time. Stir in combined flour, rind, mace and salt alternately with milk mixture, beginning and ending with dry ingredients (dough will be soft).

Cover bowl; let rise in warm place until dough has doubled in size, about 1 1/2 hours.

Stir down dough. Drop by large spoonfuls into greased 6 cup ring mold. Let rise, uncovered, until doubled in size, 30 to 40 minutes.

Bake bread at 350 F until golden, 25 to 30 minutes. Cool in pan 10 minutes; remove from pan. Serve warm.

*Bread can be made 2 to 3 days in advance; store at room temperature, wrapped in aluminum foil. Heat bread at 350 F until warm, 10 to 15 minutes.

Yield: 1 loaf

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