Category : Bread
Author : MarieCoffel
Hits : 3547
Rating :
Date : 13/12/2001
2 pkg. rapid rise yeast3/4 cup lukewarm water4 cups evaporated milk (do not dilute use straight from the can)1 cup sugar4 cups flour*1 Tbsp. ground cardamom 1 1/2 cups butter3 cups sugar2 Tbsp. salt1 Tbsp. vanilla1 Tbsp. grated orange peel1 Tbsp. grated lemon peel9 eggs12 cups flour3 cups raisins (white or dark)1 cup chopped walnuts
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. Editors note: Easter Bread is consumed on Easter Sunday to break the Lenten Fast and used for forty days after Easter. Marie is one of Chuda's Children from Kenai. This recipe is not the traditional one because of the addition of peels and cardamom, which was not available in the villages. The rest is similar. This is a wonderful Easter Bread.The brightest and most colorful eggs are made by using vinegar, boiling water and Wilton's food coloring paste. I recommend wearing rubber gloves because this dye tends to stain your hands.
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