1/2 tablespoon active dry yeast
2 tablespoons warm water (105-115F)
1/4 cup milk
4 tablespoons unsalted butter
1/3 cup sugar
1/2 teaspoon salt
2-1/2 to 3 cups flour
2 eggs
1/2 teaspoon grated lemon peel
1/2 tablespoon lemon juice
1 uncooked egg in shell
Dissolve yeast in warm water.
Set aside 5 minutes.
Heat milk, butter, sugar and salt until warm (105 to 115F).
Combine 2 cups flour, milk mixture, yeast mixture, 2 eggs, lemon peel and lemon juice.
Mix thoroughly.
Add enough remaining flour to make a soft dough.
Knead on lightly floured surface until smooth, about 10 minutes.
Place in greased bowl, turning to coat top.
Cover; let rise in warm place until doubled, about 1 hour.
Punch dough down.
Set aside a ball of dough about 1-1/2 inches in diameter.
Shape remaining dough into a round loaf and place in a greased 8″ round cake pan.
Cover; let rise in warm place until almost doubled, about 30 to 45 minutes.
Place an uncooked egg in middle of loaf. (In Portugal, the eggs are not colored.)
Press down gently to keep in place.
Using reserved ball of dough, make 2 ropes each about 9″ long.
With ropes form a cross over egg.
Bake in preheated 375F oven about 45 minutes or until done.
Cool on wire rack.