Easter Breads

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Danish Easter Bread (Paskefestbrod)
1 packet (1 scant tablespoon) dry yeast
1-1/2 tablespoons sugar
3/4 cup lukewarm milk
1 egg, beaten
3-3/4 cups flour
1 tablespoon melted butter
1/2 teaspoon salt
4 tablespoons chopped citron
1/2 cup raisins
1/2 cup currants
Dissolve yeast and sugar in lukewarm milk. Add beaten egg; stir in half of flour a little at a time, beating after each addition. Add the melted butter and salt. Beat a few strokes. Add the rest of the flour with the citron, currants, and raisins, blending well.

Knead on a floured board until smooth. Let rise, covered, in a greased bowl until doubled in bulk, about 2 hours. Punch down, turn out onto a floured board, and form into two loaves. Place in greased 9x5x3-inch pans, cover, and let rise again until doubled.

Bake in a preheated 425°F oven for 10 minutes, then lower oven temperature to 325°F and bake 30 minutes more, or until the loaves shrink away from the sides of the pans and are golden brown. Makes 2 loaves.

This recipe and others can be found at Harper's Bread Basket,