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CHERRY BRAID 
1 pkg. active dry yeast
1/4 c. warm water
1/4 c. sugar
3 tbsp. butter
1 1/2 tsp. salt
3/4 c. scalded milk
1 egg
2 1/2-3 c. flour

Cherry Filling: Use canned pie filling or jam. Also fresh or frozen cherries can be cooked with 1/4 cup sugar and 2 tablespoons cornstarch until thickened.

Soak yeast in warm water. In mixing bowl combine sugar, butter, salt and milk. Cool to lukewarm. Stir in egg and yeast. Gradually, add flour to form a stiff dough. Cover. Let rise 1-1 1/2 hours.

Divide dough into 2 portions. Roll out each to a 6 x 12 inch rectangle on greased cookie sheet. Spread cherry filling down center. Cut the dough in 1 inch strips down each side, from the outside of filling. Fold opposite strips of dough at an angle across filling to give a braided appearance.

Top with blend of 2 tablespoons sugar, 2 tablespoons butter, sprinkle this over braid; cover. Let rise until doubled about 30-45 minutes. Bake at 375 degrees for 20-25 minutes until golden brown. Makes 2.

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