This will most definitely be on our Easter table this weekend. It reminds me of things my grandmother always had, although she was of German descent. She was a wonderful baker and definitely a celebrator of rum in her baked goods! :) My first thought, as I don't have the SAF Gold on hand, was to use the SAF Perfect Rise. Is a regular active dry the better choice for this and my other enriched breads? I am just learning that yeast choices can be so complex. I'd use the regular SAF; active dry is OK, too, though it'll take a bit longer to get started. I prefer SAF as I know it's fresh; "supermarket" yeast, you never know how long it's been sitting around (despite its "good by" date), or how it's been handled. Good luck, and Happy Easter. PJH

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