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1 pkg. (1/4 oz.) dry yeast
1/4 c. warm water
2 tbsp. sugar
2 tbsp. butter
1/2 c. milk
1/4 tsp. salt
1 egg
2 to 2 1/4 c. flour
Grape puree (see below)

In large bowl soften yeast with water. In small pan combine sugar, butter, milk and salt. Heat to lukewarm. Add to yeast mixture. Stir in egg. Gradually add flour, beating well to form stiff dough. Cover, let rise 30 to 45 minutes. Spread in one well greased 9 x 13 inch pan or 2 (8 inch pans). Spread grape puree on top. Let rise again about 20 minutes. Bake in 350 degree oven for 30 to 35 minutes.

To prepare grapes: Pinch grapes (4 cups) and slip pulp out of skins into small pan. Set skins aside. Heat pulp over medium heat until seeds separate, about 10 minutes. Press through sieve to remove seeds. Add skins to pulp and stir.

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