Easter Bread

• 1 1/4 cups warm milk
• 2 pkg (1/4 oz each) active dry yeast
• 4 1/2 cups flour
• 1 tsp ground cinnamon
• 1/2 tsp ground fennel
• 6 tbsp (3/4 stick) butter, chopped
• 1/3 cup granulated sugar
• 1 None orange, peel finely grated
• 5 None eggs
• 1 tbsp vinegar
• 2 tsp red food color

1. Place milk in a bowl. Sprinkle with yeast. Let stand for 5 mins, or until foamy.
2. Sift flour, cinnamon and fennel into a large bowl. Using fingertips, rub in butter until mixture resembles breadcrumbs. Stir in sugar and orange peel
3. Whisk 1 egg into milk mixture. Pour milk mixture over flour mixture and stir to form a soft dough. Turn onto a lightly floured work surface. Knead for 10 mins, or until it is smooth and elastic.
4. Place dough in a lightly greased bowl. Cover with plastic wrap, then a tea towel. Let stand in a warm place until doubled in size.
5. Punch dough down to release the gas. Knead on a lightly floured work surface for 3-5 mins, until smooth.
6. Divide into 3 even-sized pieces. Roll each into a log. Plait pieces together, pressing ends together to secure. Place on a greased baking pan and cover with a tea towel. Let stand in a warm place until doubled in size.
7. Preheat the oven to 400u0b0F. Meanwhile, place 3 eggs in a saucepan. Cover with water and bring to a boil on high heat. Reduce heat to low. Add vinegar and food coloring. Simmer for 7 mins. Cool under cold water. Drain well.
8. Lightly beat remaining egg. Brush over dough. Push red eggs into dough.
9. Bake for 25-30 mins, until golden brown and bread sounds hollow when tapped. Transfer to a wire rack to cool.

warm milk, active dry yeast, flour, ground cinnamon, ground fennel, butter, sugar, orange, eggs, vinegar, red food color

Taken from recipes-plus.com/api/v2.0/recipes/30665 (may not work)