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WINE BREAD 
1 c. butter
4 c. flour
6 tbsp. sugar
1 tsp. salt
1 c. warm milk
1 pkg. yeast
1/4 c. water
4 egg yolks
Pie fillings

Combine butter, flour, sugar, and salt; mix as for pie crust. Beat egg yolks; add to milk. Dissolve yeast in water. Add to egg mixture. Mix into flour mixture. Will be sticky. Put in refrigerator at least 2 hours. Divide in 4 balls. Roll out as pie crust but long shape. Through center put filling (prune, apple & cinnamon, cherry, blueberry, poppy seed filling). Bring both sides up to cover filling. Should be rolled out 1/4 inch thick, 10-13 inches long. Place on cookie sheets. Makes 4 breads. Bake 20 minutes.
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