Russian easter bread

Yield: 1 loaf

Measure Ingredient
¾ each - cup sugar cube(quarter pound) margarine tsp salt egg yolks tsp vanilla Tbsp dry yeast cups water cup dry milk
5½ each To 6 - cups flour cup currants cup chopped citron or candied lemon or orange peel

SERVINGS

SOURCE: FILE/BREAD1

Cream sugar, margarine and salt. Add egg yolks and vanilla. Activate yeast in ½ cup warm water. Dissolve milk in 1½ cup water. Add all liquid to creamed mixture. Add enough flour to make fairly firm dough. Add fruit and turn out on floured surface. Knead in balance of flour to make fairly stiff dough. Let rise in greased bowl until doubled in bulk. Punch down, divide in 2 pieces, round and let rest for 10 minutes. Round again and pat into greased 8" round cake pan.

Let rise until about doubled and bake 30 to 35 minutes @ 350 - 360 degrees.

Submitted By SALLIE KREBS On 12-26-94

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