Easter Braid

• 6 to 7 c. flour
• 5 Tbsp. sugar
• 2 tsp. salt
• 3/4 c. shortening
• 8 oz. candied fruit
• 1 c. pitted dates (cut-up)
• 1 c. black walnuts (cut-up)
• Grated peel of 1 orange
• 2 pkg. active dry yeast
• 3 Tbsp. sugar (for yeast cups)
• 6 Tbsp. lukewarm water
• Pink, Yellow, and Green food coloring
• 2 c. lukewarm milk

1. Mix flour, salt, 5 Tbsp. sugar, & shortening together.
2. Add fruit, dates, nuts, and orange peel.
3. Divide the fruit ingredients into 3 equal portions in separate bowls.
4. Divide yeast equally into 3 cups.
5. Add 1 Tbsp. sugar into each yeast cup. Add 2 Tbsp. lukewarm water to each yeast cup to soften the yeast.
6. Add a few drops of 1 food coloring to each of the yeast cups.
7. In each yeast cup, add 1 Tbsp. flour to make a batter.
8. Divide lukewarm milk into 3 equal parts.
9. To each 1/3 fruit mixture, add 1 cup of yeast mixture and 1 portion of lukewarm milk.
10. Knead until well mixed and a soft dough is formed.
11. Grease bowls and dough.
12. Let rise in warm place until doubled in size.
13. Punch down & let rise again. divide each bowl of dough into 3 equal portions.
14. Roll each portion into ropes;
15. about 9 inches long.
16. Then braid (1 piece of each color) forming a loaf.
17. Place in greased loaf pans, allowing bread to double in size.
18. Bake in 350u0b0F. oven for about 25 to 30 minutes.

flour, sugar, salt, shortening, candied fruit, dates, black walnuts, orange, active dry yeast, sugar, water, coloring, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=799756 (may not work)