Lemon Twist Bread

3/4 cup milk
1/3 cup sugar
1 pkg yeast
4 1/2 cup sifted flour
juice and grated rind of 1 lemon
Glaze (directions below)
1/2 cup margarine
1/2 tsp salt
1/4 cup warm water
2 eggs, beaten

In small saucepan, scald milk. Stir in butter, sugar, and salt. (If you use powdered milk, you can skip this and just warm the ingredients in the microwave.) Cool to lukewarm. In small bowl, sprinkle yeats into warm water. Stir until yeast is dissolved. In large bowl, place foud. Add milk mixture, dissolved yeat, eggs, and lemon juice and rind. Mix well. On lightly floured surface, knead dough until smooth. Place in a large, greased bowl. Cover with wax paper and clean towel. Let rise until doubled. Then, punch dough down. Shape as desired. Let rise until half double in size. Bake 10 mins at 325 and then 30-35 mins at 359.

Glaze: 2 cups powdered sugar, juice and rind of 1 lemon. Pour over bread while still warm.