EASTER BREAD

4/1/68

2 cubes butter

4 eggs

2 1/2 c sugar

2 T salt

2 c milk

2 t vanilla

2 pkg yeast

1 c warm water

5 lb. flour

10-15 ground coriander seeds

Melt butter and beat in the milk.

Separate eggs; beat whites. Mix eggs and sugar, and add to

beaten whites.

Add salt, milk mixture, vanilla, coriander seeds, and butter to egg/sugar mixture. Dissolve yeast in water and add. Add flour gradually to make soft dough.

Let rise 1 hour, knead. Put into 5 loaf pans and leat rise

another hour. Beat one (additional) egg and brush the bread. Sprinkle sesame seeds over it. Bake at 350o for one hour.

CRANBERRY FRUIT BREAD

2 c sifted flour

1 c sugar

1 1/2 t baking powder

1/2 t soda

1 t salt

1 orange – juice and grated rind of

2 T melted shortening

1 egg, well beaten

1/2 c chopped nuts

2 c fresh cranberries, cut in halves (!)

Sift together the flour, sugar, baking powder, soda and salt.

Combine orange juice, water (to make 3/4 cup juice), rind,

and melted shortening. Stir in beaten egg. Pour this into

dry ingredients, mixing just enough to dampen. Fold in

halved cranberries and nuts. Bake in greased loaf pan at

350o for 50 to 60 minutes. Store overnight before cutting.