"Braid of Bread for Easter with a Sweet Meat Filling has Never Been Better!..."

Recipe:

A) Bread Ingredients:

-2 eggs

-2 c water

-2 packets dried yeast

-3/4 c honey

-6-7 c all-purpose flour

-1/4 c brown sugar

-1 1/2 tsp salt

-1/4 c melted butter

-egg wash to make golden brown- 2 eggs beaten, 1/2 c milk

B) Meat-based Ingredients:

-2 lbs minced beef or ground sausage porc meat

-1 c diced carrots

-1 c minced dark raisins

-2 c onion chopped

-2 tsp rosemary, 2 tsp sage, 2 tsp thyme

-2 tsp blk pepper

-2 tsp salt

-6 tblsp oil

-12 tblsp dissolved beef buillion concentrate

-1 c chopped ripened olives (no pimiento)

Instructions:

1. Prepare dough as directed by taking yeast and dissolving in previously heated, luke warm water to the touch;

2. Take the eggs and beat;

3. Add the flour into a mixing bowl and add in all the wet and dry ingredients including the honey and brown sugar and slowly mix in together to form a round ball of dough to be further kneaded and risen.

4. Take a kitchen counter space, cleaned thoroughly previously, and spread dry flour on its surface and start kneading the dough by forming a plump mass in front of you, then taking with your front fingers the edge at front bottom and pulling over and back and with palms kneading through downwards and repeat into the dough mass itself again for about 50 repeats until the dough is homogeneously "plastic" or smooth.

5. Cut the dough bolus or mass into two portions and set in a lightly floured mixing bowl and cover with cheese cloth that is slightly moistened and rise for 45 mins, once, and start fashioning the braided loaves (X2).

6. Cut each portion in half and shape into each 3 long pieces of 1-1/4' and fashion into a braided tress or length and repeat the same with the second dough mass or bolus into another braided tress or length.

7. Further, fashion a wide indentation for a slight cavity to fill within its edges the meat filling.

Meat Filling Cooking Instructions:

1. Sauteeing is the cooking method employed here wherein the dry ingredients are first prepped by either chopping or mincing on a cutting board.

2. Take the meat and sautee in oil to brown thoroughly with the added onions, then added in the other herbs and condiments and add in the the dry ingredients and veggies (viz. olives and carrots) and finally the wet ingredients (viz. buillon and cidre vinegar) and top with the cashew nuts after spreading into the slight cavity (flat, avoid forming a mound to create more of a bread filling). Press the nut into the filling.

Bake the (2) braids (loaves) with repeated basting until golden brown, at 175 deg C for 40-45 mins. Take care of course to bake just well done and not any longer.

Cool to room temp (25 deg C) and slice 2 1/2" thick slices cross-wise and serve for an afternoon snack with lemonade, limeade, iced tea, coffee or apple cidre.