easter bread
ole dan (easter, 1987)

2 1 1	T c T	dried yeast warm water sugar	mix and set to proof
6 2/3 1 1 1 1	c c t c c c	flour sugar salt candied peel almonds raisins	mix, then add the above
6	ea	eggs	beat and add
1/2	c	butter	melt and add
1/2	c	water	add as/if needed (not needed 1997)
knead the lot, adding more water or flour as needed, 'til it's reasonably smooth put in bowl, cover, and let rise for an hour or so 'til doubled in bulk knead some more, then divide into three lumps, and put into greased coffee cans (a 1-pound, a 2-pound, and a 3-pound will do fine) let rise 'til doubled in bulk, then bake 15 min at 350 deg F, and then lower temp to 325 deg and bake an additional: 25 min for 1# coffee can size 35 min for 2# coffee can size 45 min for 3# coffee can size
confectioners icing:
1	c	confectioner's sugar	sift to remove lumps
4 1/4	t t	milk vanilla	mix in and beat 'til smooth
take out of the cans, let cool, then ice with confectioner's icing, letting it dribble down the sides