Instructions: (*You may use almond or lemon flavoring instead of anise, if desired)

If you wish to use saffron, dissolve it in the brandy. Soak the yeast in 1 cup of lukewarm water. Cook the potatoes in eight cups of water; do not drain. Put the potatoes and water through a ricer, then through a strainer, saving the liquid each time. If you do not have a ricer, you can mash the potatoes as you put them through the strainer. Eliminate the big lumps. Mix the sugar and butter, add the eggs. Add the anise, cream, yeast, potato water, brandy (with or without the saffron), salt and fruit. Add enough flour, a portion at a time, to form a dough. Place the dough in a large container (Mom used a canner) and set in a warm place. Let rise and punch down four or five times throughout the day.

Divide dough and roll it into balls. Place the dough balls in well-greased shortening or coffee cans. (Cans should be only one-fourth full.) Make sure there are no air bubbles in the dough. Let rise until it reaches the top. To ensure a nice, light-brown color, place an aluminum foil tent over the dough. Bake at 350 degrees for 30-40 minutes, depending on the size of the can. Remove from the oven, let sit for 5 minutes, then remove from the can and let cool. Frost.

Frosting

Mix ingredients with enough hot water to thin icing to spreading consistency. Stand the bread vertically on a plate and frost the sides and top, while icing is still warm. (It will harden as it cools.) Decorate with jelly beans, colored coconut or candy chicks and bunnies. To slice, place bread horizontally and slice as you would a regular loaf of bread.

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