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
- In a mixing 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 anise seed; mix well.
- Stir in enough remaining flour to form a soft dough.
- Turn onto a lightly floured board; knead until smooth, 6-8 minutes.
- Place in a greased bowl; turn once.
- Cover and let rise in a warm place until doubled; about 1 hour.
- If desired, dye remaining eggs (Leave them uncooked); lightly rub with oil.
- Punch dough down.
- Divide in half; roll each piece into a 24 rope.
- Loosely twist ropes together; place on a greased baking sheet and form into a ring.
- Pinch ends together.
- Gently split ropes and tuck eggs into openings.
- Cover and let rise until doubled, about 30 minutes.
- Bake at 350F for 30-35 minutes or until golden brown.
- 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)