Easter Sweet Bread
2 cakes yeast or 2 packages dry yeast
Cream butter, one-half cup sugar. Add eggs.
Stir in yeast mixture and salt. Alternate milk and flour until the dough is moderately soft.
Knead until smooth. Cover and let rise until double in bulk. Roll out in oblong strip one-fourth inch thick. Brush with melted butter.
Sprinkle with sugar, raisins, cinnamon and nuts. Roll up length-wise. Place in circle on greased cookie sheet.
Cut three-fourths inch slices almost through roll with scissors. Turn each slice partly on its side — pointing away from the center. Cover and let the bread rise again until double in bulk. Brush on beaten egg diluted with milk.
Bake in moderate oven (350°) for 30 minutes. While still hot, frost with confectioners' sugar icing and sprinkle with nuts.
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