Name: Easter Egg Bread
Ingredients: 3 c Flour, unsifted; 1/4 c Sugar; 1 ts Salt; 1 pk Active Dry Yeast; 2/3 c Milk; 2 tb Margarine; 2 Eggs, room temperature; 1/2 c Mixed Candied Fruits; 1/4 c Blanched Almonds, chopped; 1/2 ts Anise Seeds; Melted Margarine; 5 Colored RAW Eggs; Powdered Sugar; Colored Sprinkles

Unless the Holy Ghost blesses the Word, we who preach the gospel are of all men most miserable, for we have attempted a task that is impossible. We have entered on a sphere where nothing but the supernatural will ever avail. If the Holy Spirit does not renew the hearts of our hearers, we cannot do it. If the Holy Ghost does not regenerate them, we cannot. If He does not send the truth home into their souls, we might as well speak into the ear of a corpse.

C.H. Spurgeon

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

INGREDIENTS

3	c	Flour, unsifted
1/4	c	Sugar
1	ts	Salt
1	pk	Active Dry Yeast
2/3	c	Milk
2	tb	Margarine
2		Eggs, room temperature
1/2	c	Mixed Candied Fruits
1/4	c	Blanched Almonds, chopped
1/2	ts	Anise Seeds
		Melted Margarine
5		Colored RAW Eggs
		Powdered Sugar
		Colored Sprinkles

INSTRUCTIONS

In a large bowl, mix 1 cup flour, sugar, salt and yeast. Combine milk and 2
tablespoons margarine in a sauce pan and heat over low heat until warm.
(Margarine does not need to be melted). Gradually add to the dry
ingredients and beat 2 minutes on medium speed, scraping side occasionally.
Add the eggs and / cup of flour, beat on high speed for 2 minutes. Stir in
enough flour to make a soft dough. Put on a floured board and kneak until
smooth and elastic. Place in a greased bowl and turn one to coat. Cover and
let rise for 1 hours. Combine fruit, nuts and seeds. Punch down dough and
knead in fruit mixture. Divide in half and roll each into a 24" long rope
and braid loosely to form a ring on a greased cookie sheet. Put the raw
eggs in the spaces, cover and let rise until double about 1 hour. Bake
30-35 minutes in a preheated 350oF oven. Cool on rack, frost with powdered
sugar and sprinkles.
Source: "The Yankee Kitchen" 04-02-93 (#4) [Deb from Boston]
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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