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 350F 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 350F until warm, 10 to 15 minutes. Yield: 1 loaf Typed in MMFormat by email@example.com Source: Four Seasons Cookbook Posted to MM-Recipes Digest V4 #10 by firstname.lastname@example.org on Mar 31, 1999
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|Serving Size: 1 Loaf (933g)|
|Recipe Makes: 1 Loaf|
|Calories from Fat: 1289 (50%)|
|Amt Per Serving||% DV|
|Total Fat 143.3g||191 %|
|Saturated Fat 46.4g||232 %|
|Monounsaturated Fat 55.1g|
|Polyunsanturated Fat 28.3g|
|Cholesterol 2216mg||682 %|
|Sodium 3920.4mg||135 %|
|Potassium 1106.7mg||29 %|
|Total Carbohydrate 231g||68 %|
|Dietary Fiber 7.6g||30 %|
|Sugars, other 223.5g|
|Protein 90g||129 %|
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Calories per serving: 2573
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