Makes 2 coffee cakes.

o   6 cups All-Purpose Flour
o   1/2 cup Sugar
o   2 packages RapidRise Yeast (equal to 16 gram)
o   1 tablespoon grated lemon-peel
o   1 1/2 teaspoon Salt
o   1/2 teaspoon Ground Mace or Ground Nutmeg
o   1/2 teaspoon Baking Soda
o   3/4 cup Milk
o   1/2 cup Water
o   1/3 cup softened butter
o   3 Eggs
o   1 Egg white, slightly beaten
o   Additional Sugar

In a large bowl, combine 2 cups of flour, 1/2 cup of sugar, undissolved yeast, lemon peel, salt and mace. Heat milk, water, and butter until very warm (about 125°F.); stir into dry ingredients. Stir in the 3 eggs and enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, about 8 minutes. Cover and let rest on floured surface 10 minutes.

Divide dough in half, set aside 1 half. Divide 1 half into 4 equal pieces; roll 3 pieces to 14" ropes. Place ropes on baking sheet; braid. Pinch ends firmly to seal. Divide remaining piece into 3 equal pieces; roll each piece to 9 inch rope; braid. Place small braid on large braid; pinch ends to seal and to secure to large braid. Repeat with remaining dough. Cover and let rise in warm place until doubled in bulk, about 50 minutes.

Brush Braids with egg white. Sprinkle with sugar. Bake in pre-heated 350° F. oven for 35 to 45 minutes or until done. Remove braids from sheet; let cool on wire racks.

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