Easter Bread - Påskefestbrød

Makes 2 loaves

Dissolve yeast and sugar in lukewarm milk.

Add beaten egg and ½ of the flour a little at a time, beating after each addition. Add the melted butter and salt. Beat a few strokes. Add the rest of the flour with the citron, currants and raisins, blending well.

Knead on a floured board until smooth. Let rise in a greased bowl until doubled in bulk, about 2 hours. Return to floured board and form into 2 loaves. Place in greased 9 × 5 × 3 pans nad let rise again until doubled in size.

Bake in preheated 425° oven for 10 minutes, then lower oven temperature to 325° and bake 30 minutes more, or until the loaves shrink away from the sides of the pans.