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If you pass a pan of hot cross buns around your dinner table this Easter, enlighten guests with this bit of history. English immigrants brought to America the recipe for these traditional Easter buns dotted with raisins and currants. A cross is cut into the top before baking, then piped with frosting when baked and cooled.
Cool unsliced yeast bread completely before placing in an airtight container or resealable…
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For best results with quick breads, bake in a light aluminum pan rather than a darker nonstick…
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