European Stars And Stripes (Newspaper) - April 16, 1987, Darmstadt, Hesse                                Creek easter bread tour Cal or Lambra promo. 2 packages 2 scant Tablespoons Active dry yeast % cup lukewarm water a cup milk a cup a Pound unsalted butter 1 cup sugar 1 Teaspoon Salt 6 to 6k cups All purpose flour 1 Teaspoon ground cinnamon t Teaspoon freshly grated Nutmeg it Teaspoon ground cardamom a Teaspoon ground allspice 4 eggs 1 Tablespoon freshly grated Orange Peel 1 Teaspoon freshly grated Lemon Peel 1 Teaspoon Vanilla extract 6 to 10 red dyed hard boiled eggs see following instructions for dyeing eggs Glaze a cup sugar % cup Orange Juke i Teaspoon Vanilla extract % cup slivered blanched almonds or-2 Tablespoons sesame seeds in a Small bowl dissolve the yeast in he lukewarm Waler 105 of to 115 of. Set aside in a warm a Refl free place. In a medium size Saucepan Combine the milk butter Cul into bit sugar and Salt. Heal Over Low heat until the butter has melted and the sugar dissolved. Set aside to Cool to lukewarm 1 is of. Into a very Large bowl sift together 6 cups of flour and the cinnamon Nutmeg cardamom and allspice. In a medium sire bowl beat the eggs Well stir the grated Orange and Lemon Peel and Vanilla extract into Ibe warm milk Culler mixture. Add the yeast milk mixture and beaten eggs to the flour mixture. Using an electric mixer with a dough Hook beat on Low Speed for about 3 minutes until the ingredients Are Well blended. If the dough seems too Sticky or wet beat in up to i additional cup of flour a Small amount at a Lime. Continue mixing on High Speed until the dough pulls away from the sides of he bowl about 5 minutes. Transfer the dough to a lightly floured pastry Board or Kitchen counter and knead by hand for about 7 to 10 minutes until he dough is smooth and Clastic. The dough can also be mixed and kneaded entirely by hand a total of 10 minutes of mixing kneading or in a Large capacity food processor butter a Large bowl. Form the dough into a Ball place in the bowl then turn the dough Over once so that Alt the surface of the dough is lightly coated with butter cover the bowl with plastic wrap or a Kitchen Lowel. Let he dough Rise in a warm draft free place such As a Gas oven with Only the Pilot Light on until the dough Nas doubled in volume 2 to 3 hours. Punch the dough Clown Divide it in half and knead lightly. You Are now ready to shape the two loaves. Follow the specific instructions below to make the shapes of your Choice adding he red dyed eggs As described. When the dough has baked the eggs will be sealed in place place  shaped Loa i on ,1 Well buttered baking sited round loaves can be paced in Large round buttered cake pans if desired. Cover lightly with plastic wrap or a Kitchen Lowel and let Rise in a warm draft free place until the dough has doubled in bulk about 2 hour preheat the oven to 350 f. Bake the loaves on the Middle rack of the oven for 20 minutes unless you have a Large oven you will stave to bake the loaves separately while the loaves Are baking make the Glaze by combining the Orange juice sugar and Vanilla extract in a Small bowl. When the bread has baked for 20 minutes remove it from the oven and use a pastry Brush to spread the Glaze on the tops and sides of the loaves. Do not Glaze the red eggs. Sprinkle the loaves with silvered almonds or with sesame seeds. Return the loaves to the oven and bake an additional 15 to 20 minutes or until the bread has turned a Rich shiny Chestnut color. Remove the loaves from the baking sheets and set them on a wire rack to Cool completely. Let he bread ill Al room temperature for at least 6 hours before serving it. The red dyed eggs Are not edible after being baked with the bread. They Are Only for decoration. Store leftover easter bread in a plastic bag for 2 Days or freeze for up to 1 month. Makes 2 Large loaves of Creek easier bread. Choose one or Marc o the following methods Lor shaping greek Eailor bread use one half the total dough in the preceding recipe to make each loaf. Recipe produces 2 loaves of Creek easier bread regardless of the shape or shapes you choose to make to nuke Long braided loaf using 1 red dyed egg Divide the portion of dough into 3 equal size balls. Roll each Ball by hand into a rope 20 inches Long. Make each rope slightly thicker in the Center tapering toward each end. Place the 3 ropes Side by Sld on a Flat surface. Starting in the Middle braid together the 3 ropes from the Middle to one end. Twist the ends together and tuck them under. Then braid the other half of the loaf from the Middle to the end. Twist the ends together and Luck them under. Carefully place the loaf on a buttered baking Sheet. Press one red dyed egg deeply into the Cense of the loaf. Cover Lei Rise and bake As directed in the recipe to make a braided Wreath using 5 red dyed eggs Divide the portion of dough into 3 equal size balls Roll each Ball by hand into a rope each 24 inches Long. Press the dough ropes together at one end and braid them All the Way to the other end pinching the ends together. Form the braided dough into a Circle overlapping and tucking together the 2 ends of the braid. Place the braided dough Wreath on a buttered Balling Sheet. Push the 5 red dyed eggs into the joints of the braided dough spacing them evenly around the Circle. Alternatively you Chin press 4 eggs into the dough Wreath and set the fifth Egger he Center of the Circle. As the dough rises it will close in around the egg in he Middle cover Lei Rise and bake As directed in the recipe. To make a round loaf with 5 eggs Iti the shape of a Cross take one portion of dough and  off ,1 piece about the size of a medium Orange. Form the remaining Large Ball of dough into a round Flat loaf about 9 to 10 inches in diameter and place it on a Bult cred baking Sheet. Pre t Rod egg deeply into the Center of the loaf. Press the other 4 eggs into the dough around the first egg to form the shape of a Cross. Divide the Small bait of dough into 10 equal parts. Roll each Par into .1 rape about 5 inches Long. Place 2 dough ropes in a criss Cross pattern across each egg and press the end of each rope firmly into the loaf. Cover let Rise and bake its directed in the recipe a alternate Way of making i he 5-Esgs-As-Cross decoration is to Divide the Small Ball of Lough into 5 equal size balls and Roll each one into a rope about b to 9 inches Long. Use each of these dough ropes to make