| Description | | This is the best recipe for Easter bread. It is usually baked in round cans (coffee) so cooking time will vary according to the size of the can. After cooling you can both glaze the bread or frost and decorate elaborately. Usually we make at least one fancy bread, surround it by colored eggs and take it to church on Easter to have it blessed. |  | | Method | | Dissolve yeast in the lukewarm water. Set aside. Scald and cool to lukewarm the 4 cups milk. Add yeast and the 1 cup sugar, 4 cups of the flour and the cardamom to the lukewarm milk. Mix into a smooth sponge and set in a warm place for approximately 2 hours. When sponge is done resting, melt and warm the butter. Stir the sugar, salt, vanilla and zest into the butter and add to the sponge. Gradually work in the flour until the dough is smooth and elastic. Knead for 5 minutes. Add nuts and raisins and knead another 5 minutes. Place in greased bowl and oil or butte dough to prevent crust from forming. Let rise until double in bulk. Roll into various sized balls and place in greased various sized metal cans you have saved. Oil the top of dough. Bake in a 350-degree oven. Baking time will vary depending on size of cans. When dough is done remove from pan and butter the crust. Place on baking rack to cool. *Note You may substitute almond or lemon extract for cardamom.
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| | Ingredients | | 2 pkg. rapid rise yeast.3/4 cup lukewarm water.4 cups evaporated milk.1 cup sugar.4 cups flour.1 tbsp ground cardamom.1 1/2 cups butter.3 cups sugar.1 tbsp. salt.1 tbsp. vanilla.1 tbsp. grated orange peel.1 tbsp. grated lemon peel.9 eggs.12 cups flour.3 cups raisins (white or dark).1 cup chopped walnuts. |
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