Koulitsch (Levantine).—This is the Easter bread, and is generally made in rather large quantities. It is merely a loaf of leavened dough prepared thus: Take 6lb. of dry, warm flour (or a smaller weight suitably proportioned to the rest of the ingredients), stir into this three to four pints of lukewarm milk and 2oz. of yeast previously dissolved in a little milk or water; set this aside to rise; add the yolks of eight or ten eggs, then five whole eggs, about 1lb. of butter melted, a little more than this quantity of pounded sugar, half a table-spoonful of salt, half a teaspoonful of saffron dissolved in a little rum (about half a wineglassful), 1lb. of picked raisins, and nearly as much of pounded almonds. Knead the dough long and thoroughly, and set it to rise again in a warm place for two hours or rather more. Form this into one or more loaves; place on the top a cross made of rolled dough; let it set in a warm oven for a few moments; brush it over with yolk of egg, strew it with chopped almonds, pounded zwieback (or biscuit), coarsely pounded sugar and currants, and bake a light brown in a moderately heated oven.