1 pkg. dry yeast
3/4 c. milk
1/4 c. sugar
2 eggs, slightly beaten
1/4 c. lukewarm water
1/4 c. butter
1 tsp. salt
2 3/4 c. flour

Soften yeast in lukewarm water. Scald milk, add butter, sugar and salt, stirring well. Cool to lukewarm and stir in yeast mixture and eggs. Stir in flour. Put mixture in 9x12 baking pan.

FILLING:

Remove skin from about 2 quarts grapes. Remove the seeds by putting grapes through a food mill. Put the juice in a saucepan and add cornstarch to thicken, add grape skins and cook until the juice has thickened and turns purple. Stir often to keep from burning. Cool slightly and spread over dough in baking dish. Let rise until dough is almost doubled. Bake in oven at 350 degrees for approximately 30 minutes.