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Hi gang,

This is the creator of one of the recipes.  I have been making this bread -- at least in the Croatian community it is a bread; some call it cake! --for over 50 years.  The recipe freezes extremely well.  I have frozen loaf-pan size it for up to four months.  When I bake 30+ loaves for Christmas, I always have one or two left over.

If you are planning this for Easter, here is another serving idea.  We always used it for sandwiches with baked ham, both thinly sliced.  The saltiness of the ham counters the sweetness of the bread -- a perfect match.

Any questions--feel free to ask.

Janice Sachen
 
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