easter bread

  • 1/2 cup water
  • 1 tsp sugar
  • 2 tsp yeast
  • 1/2 cup scalded milk
  • 3 Tbsp butter or oil
  • 1/4 cup sugar
  • 1 tsp salt
  • 3 eggs
  • 1 tsp vanilla
  • 2 tsp cardamom (optional)
  • 2 1/2 -3 cups flour
  • 1/2 cup candied fruit
  • 1/2 cup raisins or currants

Proof yeast in warm water with sugar. Mix milk, butter, sugar and salt. When cooled to room temperature, add eggs, yeast, vanilla, and 1 1/4 cups flour, then fruit and more flour, kneading until elastic. Place in a greased bowl, cover and let rise until double. Make 2 logs and twist together, or 3 logs and braid them. Form bread in  a circle on parchment on a cookie sheet. Let rise again. Bake at 350 for about 30 minutes until golden brown. Brush with butter or margarine while warm. Ice when cool with the following, if desired.

  • 1 cup confectioners’ sugar
  • 2 teaspoons lemon juice
  • 1/8 teaspoon almond extract
  • 2 to 3 teaspoons warm water

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