Easter Bread

• 2 1/4 to 3 1/4 c. flour
• 1/4 c. sugar
• 1 tsp. salt
• 1 Tbsp. yeast
• 2/3 c. milk
• 2 Tbsp. margarine
• 2 eggs
• 1/4 c. blanched almonds
• 1/2 tsp. anise seed
• melted margarine
• 5 raw colored eggs
• 1/2 c. confectioners sugar
• colored nonpareils sprinkles

1. Preheat oven to 350u0b0.
2. In large bowl, mix 1 cup flour, sugar, salt and yeast.
3. Combine milk and margarine in pan and heat until warm.
4. Add to dry ingredients and beat 2 minutes.
5. Add eggs and 1/2 cup flour or enough to make a thick batter.
6. Beat at high speed 2 minutes.
7. Stir in enough flour to make a soft dough. Knead 8 minutes.
8. Place in greased bowl; turn to grease top. Cover; let rise in warm place about 1 hour.
9. Add nuts and seed. Punch down; turn and knead in nuts and seed.
10. Divide in half; roll 24-inches long each.
11. Twist together and join ends to form a ring. Place on baking sheet.
12. Brush with margarine and tuck raw eggs into twist.
13. Cover.
14. Rise 1 hour.
15. Bake 30 minutes.

flour, sugar, salt, yeast, milk, margarine, eggs, blanched almonds, anise seed, margarine, colored eggs, confectioners sugar, colored nonpareils sprinkles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=447469 (may not work)