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    Italian Easter Bread


    Source of Recipe


    Rosemary

    List of Ingredients




    Servings: 1 loaf Ingredients:
    3 cups all-purpose flour
    1/4 cup sugar
    1 pkg. active dry yeast
    1 tsp. salt
    2/3 cup warm milk (120-130°F)
    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

    Recipe




    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 the 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 350°F for 30-35 minutes or until golden brown.
    Remove from pan; cool on a wire rack.



 

 

 


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