covered with inverted bowl, for 15 minutes. Work dough

covered with inverted bowl, for 15 minutes. Work dough with hands to remove large air bubbles. Divide dough into 3 parts; shape into round loaves. Arrange in cloverleaf pattern with sides touching on prepared cookie sheet. Cover; let rise in warm place until light and doubled in size (about 30-35 minutes). Heat oven to 350 degrees. Bake for 25-35 minutes or until loaf sounds hollow when lightly tapped. Remove from pan immediately; cool on wire rack. In small bowl, combine powdered sugar, milk, almond extract, and food coloring; blend until smooth. Drizzle over loaf. Sprinkle with pink sugar or almonds.

Hot Cross Buns

1 cup scalded milk (milk brought just barely to a boil) 1/4 cup sugar 2 T. margarine 1/2 tsp. salt 1 pkg. active dry yeast 1/4 cup very warm water (105-115 degrees) 3/4 tsp. cinnamon 1/4 tsp. mace 3 — 31/4 cups flour 1 egg, well-beaten 1/2 cup seedless raisins 1/4 cup candied fruits and citrus peels

Add butter, sugar, and salt to scalded milk; set aside. Dissolve yeast in warm water. Add to milk mixture with spices, flour, and egg; mix well. Add raisins and other fruit. Knead thoroughly for a few minutes to distribute fruit (this can be done in the bowl or on a board). Cover and let rise overnight.

In the morning, about 1 hour before desired serving time, punch dough down, knead for a minute or two with buttered hands. Shape the dough into small balls. Dip balls of dough in melted butter or margarine, then in a mixture of cinnamon and sugar (as for monkey bread) and place in well-greased mold. Cover and let rise until almost doubled. Bake about 20 minutes in 375 degree oven. Bread will pull slightly away from mold when done. For glaze combine a small amount of powdered sugar with enough water or milk to reach desired consistency. Flavor with vanilla, lemon, or orange extract.