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Family Fun. Easter Activity Collection

Family Fun. Easter Activity Collection

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Published by kontaktzautorem
Family Fun. Easter Activity Collection Family Fun. Easter Activity Collection Family Fun. Easter Activity Collection Family Fun. Easter Activity Collection Family Fun. Easter Activity Collection Family Fun. Easter Activity Collection Family Fun. Easter Activity Collection Family Fun. Easter Activity Collection Family Fun. Easter Activity Collection

Family Fun. Easter Activity Collection Family Fun. Easter Activity Collection Family Fun. Easter Activity Collection Family Fun. Easter Activity Collection Family Fun. Easter Activity Collection Family Fun. Easter Activity Collection Family Fun. Easter Activity Collection Family Fun. Easter Activity Collection Family Fun. Easter Activity Collection

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Categories:Types, Recipes/Menus
Published by: kontaktzautorem on Oct 05, 2010
Copyright:Attribution Non-commercial

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10/06/2010

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Family Fun
Easter ActivityCollection
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SECTION 1EASTER RECIPESBREADS & MEATSBRAIDED EASTER BREAD
2 1/2 cups all-purpose flour, divided1/4 cup white sugar1 teaspoon salt1 (.25 ounce) package active dry yeast2/3 cup milk2 tablespoons butter2 eggs5 whole eggs, dyed if desired2 tablespoons butter, meltedIn a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combinemilk and butter in a small saucepan; heat until milk is warm and butter issoftened but not melted.Gradually add the milk and butter to the flour mixture; stirring constantly.Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cupat a time, stirring well after each addition.When the dough has pulled together, turn it out onto a lightly floured surfaceand knead until smooth and elastic, about 8 minutes.Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.Cover with a damp cloth and let rise in a warm place until doubled in volume,
 
about 1 hour.Deflate the dough and turn it out onto a lightly floured surface. Divide thedough into two equal size rounds; cover and let rest for 10 minutes. Rolleach round into a long roll about 36 inches long and 11/2 inches thick. Using the two long pieces of dough, form a loosely braidedring, leaving spaces for the five colored eggs. Seal the ends of the ringtogether and use your fingers to slide the eggs between the braids of dough.Preheat oven to 350 degrees F (175 degrees C). Place loaf on a butteredbaking sheet and cover loosely with a damp towel. Place loaf in a warm placeand let rise until doubled in bulk, about 45 minutes.Brush risen loaf with melted butter.Bake in preheated oven for 50 to 55 minutes, or until golden.Makes 1 – 1 pound loaf.
BUNNY BISCUITS
4 oz (100g) butter6oz (150g) plain flour2oz (50g) light muscovado sugarhalf a tsp. (2.5ml) ground cinnamonGrated rind of one lemonThe yolk of one large egg2-3 tbsp. Water currants and marshmallows to decorate1. Preheat oven to 350F, Gas mark 4, 180C

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