EASTER BREAD

Diane Padula Hurbon, daughter of mistress chef Antoinette Becce Paduda (Aunt Toni to some of us) is person who has apparently really mastered this recipe. Those of us who has stopped making it are having a harder time coming back to it. But Diane figured it out for us. Thank you Diane Hurbon. (Makes 4-5 loaves)

Preheat oven to 350 degrees. Grease 4-5 loaf pans or round 9" laker cake pan, can use parchment paper lining.

1. Soak a box of raisins in warm water

2. Beat 8 eggs

3. Add 2 tsps. vanilla

4. Add 1/2 cup melted butter

5. In separate bowl, mix 1/3 cup warm water, 1 tbsp. sugar, 2 packages yeast — let bubble to see if yeast is active

6. In a large pan or bowl combine:
10-12 cups flour (save 1 cup add if sticky)
2 cups sugar
1 1/2 tsps. salt
Grated rind of 2 lemons
To this add drained raisins and toss through flour — stir until ingredients are evenly distributed

7. Add 2 cups warm milk

8. Add egg and yeast mixtures — knead well

9. Rub sides and bottom of large bowl with Pam — place dough in center

10. Cover and let rise to double bulk in a warm place (est. four hours)

11. Take 1/4 or 1/5 of dough, roll out, sprinkle with cinnamon sugar mixture, roll up tight and place in loaf pans or use grated orange rind mixture then place in greased loaf pans
Cinnamon sugar mixture:
1/2 cup sugar and 1 tbsp. cinnamon mixed
Orange mixture
Grated rind of two oranges
1/2 cup sugar
Some small pieces of pulp
(Or instead you can make a plain braid shape, or all plain loaves)

12. Brush loaves with egg wash (1 egg and 2 tbsps.) — water beaten well

13. Cover loaves and let rise to double bulk, approx. 1 1/2 hours

14. Bake in 350 degree oven.