GREEK EASTER BREAD

"A favorite recipe of Mrs. Donald Hood, who won the Gold Ribbon for the best yeast baking at the Oregon State Pair."

1/2 cup milk
2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons Fleischmann's Margarine
1 package Fleischmann's Active Dry Yeast
1/4 cup warm, not hot, water
2 eggs, beaten
2 1/2 cups sifted flour (about), divided use
1/2 cup chopped almonds
1/4 cup raisins
Confectioner's sugar frosting
whole almonds
candied cherries

Scald milk. Stir in sugar, salt and margarine or butter. Cool to lukewarm.

Sprinkle yeast into warm, not hot, water. Stir until dissolved. Add lukewarm milk mixture and beaten eggs. Add one-half flour; beat until smooth. Gradually add remaining flour.

Turn out on lightly floured board. Knead until smooth and elastic (10 minutes). Place dough in greased bowl brush top with soft shortening. Cover. Let rise in warm place, free from draft, until doubled (1 hour).

Punch down. Knead in chopped almonds and raisins. Divide dough into thirds. Shape into 3 round loaves. Arrange on greased baking sheet in the shape of a 3-petaled flower. Cover. Let rise until doubled in bulk (1 hour).

Bake at 375 degrees F 40-45 minutes.

Frost with confectioners' sugar frosting. Decorate with whole almonds and halved candied cherries.

From: Recipelink.com
Source: Recipe pamphlet: Fleishmann's Almanac of Fall and Winter Yeast Baking - 12 Recipes from Gold Ribbon Winners, not dated