Italian Easter Bread

• 3 to 3-1/2 cups all-purpose flour
• 1/4 cup sugar
• 1 package (1/4 ounce) active dry yeast
• 1 teaspoon salt
• 2/3 cup warm milk (120u0b0 to 130u0b0)
• 2 tablespoons butter, softened
• 7 eggs
• 1/2 cup chopped mixed candied fruit
• 1/4 cup chopped blanched almonds
• 1/2 teaspoon aniseed
• Canola oil

1. In a large bowl, combine 1 cup flour, sugar, yeast and salt. Add milk and butter; beat 2 minutes on medium. Add 2 eggs and 1/2 cup flour; beat 2 minutes on high. Stir in fruit, nuts and aniseed; mix well. Stir in enough remaining flour to form a soft dough.
2. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. If desired, dye remaining eggs (leave them uncooked); lightly rub with oil. Punch dough down. Divide in half; roll each piece into a 24-in. rope. Loosely twist ropes and tuck eggs into openings. Cover and let rise until doubled, about 30 minutes.
4. Bake at 350u0b0 for 30-35 minutes or until golden brown. Remove from pan; cool on a wire rack.

flour, sugar, active dry yeast, salt, warm milk, butter, eggs, mixed candied fruit, blanched almonds, aniseed, canola oil

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