• In a stand mixer bowl, combine ½cup flour, sugar, salt, and quick rise yeast.
• In a small saucepan combine milk, water, and butter. Heat until butter is just melted. If it is too hot to the touch allow to cool a bit.
• Begin mixing dry ingredients, then add the warm liquid in slowly. Scrap bowl and mix on medium speed for 2 minutes.
• Add eggs, lemon extract and ¼ cup flour to mixture. Continue to beat at medium speed for 1 minute.
• On low speed, add the remaining flour, until it becomes elastic. Add more flour if needed to bring the dough to this consistency.
• Form dough into a ball and place in a lightly greased bowl. Cover with a towel and allow to rise for 1-1½ hours. It should double in size.
• Divide dough into 3 even pieces, then roll out on a lightly floured board until they are about 20 inches in length. Braid, pinching ends together, and place on a lightly greased baking sheet.
• Allow braid to rise for about 1 hour. Preheat oven to 350˚F.
• Brush braid lightly with 1 Tablespoon milk.
• Bake for 20-25 minutes, until the braid becomes golden brown. Remove from oven and cool on rack.

Glaze

• When braid is cool enough to touch, make the glaze. In a small bowl mix together powdered sugar, 1 teaspoon lemon juice (or extract) and water. Mix and add water a tiny bit at a time until glaze becomes spreadable.
• Add glaze to a zippered bag, cut off one corner, and squeeze onto the braid. Or use a spoon to spread the glaze over the bread.