Time 20m Yield 2 loaves Number Of Ingredients 9 Steps:
Scald the milk by bringing it to nearly a boil. Add the sugar, butter, and salt. Stir until the butter melts and the sugar dissolves. Set aside and allow to cool. Proof the yeast in the warm water. Add to the milk mixture and transfer to a large bowl. Beat in the eggs. Add the mace and lemon extract. Slowly stir in 5-6 cups flour. The dough should be firm and only a little sticky. Knead on a floured surface (or with the dough hook on a stand mixer) until smooth and elastic. Put in a greased bowl, covered with wax paper or a clean cloth. Place in a cool place and allow to double slowly, about 3-4 hours. Punch, recover, and allow to rise another 1 1/2-2 hours. Punch down again and divide into 2 equal portions. Put in greased pans, cover, and allow to rise one more time for about 1 hour or until doubled. Preheat the oven to 400°F Bake for 10 minutes, then reduce heat to 375°F and bake until golden brown and the bread sounds hollow when tapped (35-40 minutes). Cool on rack.
Time 5h30m Yield 10 serving(s) Number Of Ingredients 10 Steps:
In a small bowl dissolve yeast in warm water and allow to proof, about 10 minutes. Scald milk and stir in sugar, butter and salt. Stir until butter is melted. Combine cinnamon and flour. Add half the flour to the milk and mix until smooth. Beat 3 eggs and add them and the yeast to the mixture. Continue adding flour to make a soft dough. Turn out onto a lightly floured surface and knead until smooth and satiny, about 15 minutes. Knead raisins in at this point, if using. Shape into a ball and place into a well buttered bowl, turning to cover, and allow to rise until doubled in bulk, 2 1/2 - 3 hours. Punch dough down and divide in half. Place in two greased loaf pans and allow to rise until doubled in bulk, 1 1/2 - 2 hours. Preheat oven to 350 degrees. Beat remaining egg. Brush tops of loaves with egg. Bake for 20 - 30 minutes or until golden and hollow sounding when thumped on the bottom. Cool on wire racks.
