Italian Easter Bread

• 3 cups all-purpose flour
• 1/4 cup sugar
• 1 pkg. active dry yeast
• 1 tsp. salt
• 2/3 cup warm milk (120-130F)
• 2 tbsp. butter, softened
• 7 eggs
• 1/2 cup mixed candied fruit, chopped
• 1/4 cup blanched almonds, chopped
• 1/2 tsp. anise seed
• Vegetable oil

1. In a mixing bowl, combine 1 cup flour, sugar, yeast and salt.
2. Add milk and butter; beat 2 minutes on medium.
3. Add 2 eggs and 1/2 cup flour; beat 2 minutes on high.
4. Stir in fruit, nuts and anise seed; mix well.
5. Stir in enough remaining flour to form a soft dough.
6. Turn onto a lightly floured board; knead until smooth, 6-8 minutes.
7. Place in a greased bowl; turn once.
8. Cover and let rise in a warm place until doubled; about 1 hour.
9. If desired, dye remaining eggs (Leave them uncooked); lightly rub with oil.
10. Punch dough down.
11. Divide in half; roll each piece into a 24 rope.
12. Loosely twist ropes together; place on a greased baking sheet and form into a ring.
13. Pinch ends together.
14. Gently split ropes and tuck eggs into openings.
15. Cover and let rise until doubled, about 30 minutes.
16. Bake at 350F for 30-35 minutes or until golden brown.
17. Remove from pan; cool on a wire rack.

allpurpose, sugar, active dry yeast, salt, warm milk, butter, eggs, mixed candied fruit, blanched almonds, anise seed, vegetable oil

Taken from www.foodgeeks.com/recipes/3205 (may not work)