Name: Easter Crown Bread
Ingredients: 3 c All-purpose flour; (divided use) (up to 3-1/2); 1/4 c Granulated sugar; 1 pk Active dry yeast; 1 ts Salt; 2/3 c Warm milk; 2 tb Softened butter or margarine; 2 Eggs; 1/2 c Chopped mixed candied fruit; 1/4 c Chopped blanched almonds; 1/2 ts Aniseed; 5 Uncooked eggs; Non-toxic egg coloring; Vegetable oil

Clearly many Christians have not embraced the fact that Christians must be committed to Christ and His teachings. They may have mentally assented to certain gospel facts...joined a church...repeated a prayer...walked forward at an evangelistic meeting. But by any biblical measurement they were never converted. There was no transforming conviction of sin, no repentance, no commitment to Christ's lordship, no love for those who love Christ.

Paul House

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Fruits, Grains, Vegetables			1	Servings

INGREDIENTS

3	c	All-purpose flour; (divided use) (up to 3-1/2)
1/4	c	Granulated sugar
1	pk	Active dry yeast
1	ts	Salt
2/3	c	Warm milk
2	tb	Softened butter or margarine
2		Eggs
1/2	c	Chopped mixed candied fruit
1/4	c	Chopped blanched almonds
1/2	ts	Aniseed
5		Uncooked eggs
		Non-toxic egg coloring
		Vegetable oil

INSTRUCTIONS

To decorate this pretty Easter crown, you will need 5 colored eggs but they
must be UNCOOKED. Be sure to use non-toxic dyes as you color them.
In a large mixing bowl, combine 1 cup flour, sugar, yeast, and salt. Add
the milk and butter and beat with an electric mixer for 2 minutes on
medium. Add the eggs and 1/2 cup flour and beat on high for 2 minutes.
Stir in the fruit, nuts, and aniseed, mixing well. Stir in enough remaining
flour to form a soft dough. Turn out onto a lightly floured surface and
knead until smooth and elastic (about 6 to 8 minutes). Place in a greased
bowl, turning once to grease the top. Cover with a damp cloth or plastic
wrap and let rise in a warm place until doubled in size (about 1 hour).
Meanwhile, color 5 eggs (leave them uncooked) with non-toxic dyes. When
dry, lightly rub them with vegetable oil.
Punch down the risen dough. Divide in half. Roll each half into a 24-inch
rope. On a greased baking sheet, loosely twist the two ropes together. Form
into a ring and pinch the ends together. Gently split the ropes and tuck
the 5 colored uncooked eggs into the openings. Cover and let rise again
until doubled (about 30 minutes). Bake in a 350-degree F. oven for 30 to 35
minutes or until a golden brown. Remove from the baking sheet and cool on a
wire rack.
Posted to recipelu-digest by LSHW <shusky@erols.com> on Mar 23, 1998

A Message from our Provider:

“Even in a \”New Age\”, God’s truth is crystal clear”