The April Daring Baker’s Challenge was hosted by Wolf of Wolf’s Den. She challenged us to Spring into our kitchens and make Easter breads reflecting cultures around the world.
Thank you, Wolf, for the challenge. Very aptly timed.I baked this on Good Friday, hoping that there would be a few slices left to enjoy on Easter Sunday.
I followed the osterbrot recipe almost to the T. I substituted currants (couldn't find any at the grocery store) so I used craisins that were in the pantry and omitted almonds (someone in the house won't eat nuts of any kind, almond included). I love it slightly toasted and slathered with jam. Yum.
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