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---------- Recipe via Meal-Master (tm) v8.02
Title: EASTER EGG BREAD
Categories: Breads
Yield: 1 servings
3 c Flour, unsifted
1/4 c Sugar
1 ts Salt
1 pk Active Dry Yeast
2/3 c Milk
2 tb Margarine
2 Eggs, room temperature
1/2 c Mixed Candied Fruits
1/4 c Blanched Almonds, chopped
1/2 ts Anise Seeds
Melted Margarine
5 Colored RAW Eggs
Powdered Sugar
Colored Sprinkles
In a large bowl, mix 1 cup flour, sugar, salt and
yeast. Combine milk and 2 tablespoons margarine in a
sauce pan and heat over low heat until warm.
(Margarine does not need to be melted). Gradually add
to the dry ingredients and beat 2 minutes on medium
speed, scraping side occasionally. Add the eggs and /
cup of flour, beat on high speed for 2 minutes. Stir
in enough flour to make a soft dough. Put on a floured
board and kneak until smooth and elastic. Place in a
greased bowl and turn one to coat. Cover and let rise
for 1 hours. Combine fruit, nuts and seeds. Punch down
dough and knead in fruit mixture. Divide in half and
roll each into a 24" long rope and braid loosely to
form a ring on a greased cookie sheet. Put the raw
eggs in the spaces, cover and let rise until double
about 1 hour. Bake 30-35 minutes in a preheated 350oF
oven. Cool on rack, frost with powdered sugar and
sprinkles.
Source: "The Yankee Kitchen" 04-02-93 (#4) [Deb from
Boston]
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