This is a Polish Easter bread recipe that I got from Gramma Saskatchewan (Since my mother's maiden name is the same as her married name, we differentiated our 2 sets of grandparents by where they lived. Saskatchewan and Morden)
In a large bowl stir together:
3/4 cup flour
1/4 cup sugar
1 Tbsp. yeast
In a sauce pan warm up (not hot) :
1/2 cup milk
1/4 cup margerine
stir into first mixture.
Mix with an electiric mixer for 2 minutes
Add:
3 eggs
1 1/2 cup flour
Mix for another 3-4 minutes
Let rise 1 hour in a warm place.
Add: raisins, currents nuts and candied peel.
Put in greased Bundt or loaf pans
Let rise for 1/2 hr
Bake at 350F for 40 minutes
Boil together:
1/2 cup sugar
2 Tbsp. lemon juice
1/3 cup water
Poke bread with fork and pour hot liquid on bread before removing from pan.
May be iced when cooled but not necessary.
I have this old, green, duotang scribler full of recipes that I started collecting in my childhood when I first discovered my love of cooking. This book is now tattered with pages falling out and recipes written on scrapes of paper shoved in among the pages. It is time to rewrite the recipes so thought I would share them with you! You probably will not see picture but you can know these are tried and true recipes!!
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