Easter Egg Fruit Bread



5 cups all-purpose flour

3/4 cup sugar

1 1/2 teaspoons salt

3/4 cup butter

1 cup dired mixed fruit bits or 2 tablespoons butter

-- melted 2 packages fast-rising yeast grated peel of 1 lemon

1 cup water

5 egg yolks -- lightly beaten

3/4 cup dried cranberries

-- apricots tart cherries

Grease both halves of 3-D Pan. Reserve one cup flour. Mix 4 cups

flour, yeast, sugar, grated peel and slat in large mixer bowl. Heat

water and butter until hot to touch (125* - 130*F). Stir hot liquid

into flour mixture. Mix in egg yolks. Add only enough reserved flour

to make soft dough. On floured surface, knead 5 minutes or until dough

is smooth and no longer sticky. Cover dough and let rest 10 minutes.

Knead in mixed fruit and cranberries. Divide dough in half. Shape in

egg pan, placing seam side up. Let rise until doubled in size. Preheat

oven to 400*F. Brush top of loaves with melted butter and bake 10

minutes, reduce heat to 350*F and bak an additional 40-45 minutes, or

until browned. Cool 5 minutes, remove from pans. Brush again with

melted butter. Serve warm or cool. Serve with molded egg butters.