Italian Easter Bread

• 3 cups all-purpose flour
• 14 cup sugar
• 1 ounce active dry yeast
• 1 teaspoon salt
• 23 cup warm milk
• 2 tablespoons butter, at room temperature
• 7 eggs
• 12 cup mixed chopped candied fruit
• 14 cup chopped blanched almond
• 12 teaspoon anise seed oil
• 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 speed.
3. Add 2 eggs and 1/2 cup flour; beat 2 minutes on high.
4. Stir in fruit, nuts and aniseed; mix well.
5. Stir in enough remaining flour to form a soft dough.
6. Turn onto a lightly floured board; knead until smooth, about 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 vegetable 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 minute Bake at 350 degrees for 30-35 minutes or until golden brown.
16. Remove from pan; cool on a wire rack.

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

Taken from www.food.com/recipe/italian-easter-bread-164349 (may not work)