Main Ingredients:

2 pkg. rapid rise yeast3/4 cup lukewarm water4 cups evaporated milk (do not dilute use straight from the can)1 cup sugar4 cups flour*1 Tbsp. ground cardamom 1 1/2 cups butter3 cups sugar2 Tbsp. salt1 Tbsp. vanilla1 Tbsp. grated orange peel1 Tbsp. grated lemon peel9 eggs12 cups flour3 cups raisins (white or dark)1 cup chopped walnuts

Cooking Preparation of the Recipe:

Dissolve yeast in the lukewarm water. Set aside. Scald and cool to lukewarm the 4 cupsmilk. Add yeast and the 1 cup sugar, 4 cups of the flour and the cardamom to thelukewarm milk. Mix into a smooth sponge and set in a warm place for approximately 2hours. When sponge is done resting, melt and warm the butter. Stir the sugar, salt,vanilla and zest into the butter and add to the sponge. Gradually work in the flouruntil the dough is smooth and elastic. Knead for 5 minutes. Add nuts and raisins andknead another 5 minutes. Place in greased bowl and oil or butte dough to prevent crustfrom forming. Let rise until double in bulk. Roll into various sized balls and place ingreased various sized metal cans you have saved. Oil the top of dough. Bake in a350-degree oven. Baking time will vary depending on size of cans. When dough is doneremove from pan and butter the crust. Place on baking rack to cool. *Note You maysubstitute almond or lemon extract for cardamom. Editors note: Easter Bread isconsumed on Easter Sunday to break the Lenten Fast and used for forty days afterEaster. Marie is one of Chuda's Children from Kenai. This recipe is not the traditionalone because of the addition of peels and cardamom, which was not available in thevillages. The rest is similar. This is a wonderful Easter Bread.The brightest and most colorful eggs are made by using vinegar, boiling water and Wilton's food coloring paste. I recommend wearing rubber gloves because this dye tends to stain your hands.

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