Italian Ricotta Easter Bread

• 3/4 cup plain or butter-flavored shortening, room temperature
• 1-1/2 cups sugar
• 3 large eggs, room temperature
• 3 large egg yolks, room temperature
• 1 cup whole-milk ricotta cheese
• 1 teaspoon almond extract (or flavor of choice)
• 6 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup 2% milk
• 1-1/2 cups confectioners' sugar
• 3 tablespoons 2% milk
• 1/2 teaspoon almond extract (or flavor of choice)
• Sliced toasted almonds or assorted sprinkles

1. Preheat oven to 350u0b0. Cream shortening and sugar until light and fluffy. Add eggs and egg yolks, one at a time, beating well after each addition. Beat in ricotta and extract. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition, stirring in final 1 cup flour by hand.
2. Turn onto a lightly floured surface; divide into thirds. Roll each into an 18-in. rope. Place ropes on a parchment-lined
3. and braid. Pinch ends to seal; tuck under braid. Bake until a toothpick inserted in center comes out clean, 45-55 minutes (do not overbake). Remove to wire racks to cool.
4. Meanwhile, beat confectioners' sugar, milk and extract until smooth. Brush on bread while still warm; top with sliced almonds or sprinkles.

butter, sugar, eggs, egg yolks, wholemilk ricotta cheese, almond, allpurpose, baking powder, salt, milk, sugar, milk, almond, almonds

Taken from www.tasteofhome.com/recipes/italian-ricotta-easter-bread/ (may not work)