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Italian Easter Bread
Recipe By : TASTE OF HOME - FEB/MARCH 1996
Serving Size : 1 Preparation Time :0:00
Categories : Holiday
Amount Measure Ingredient -- Preparation Method
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3 cups all-purpose flour
1/4 cup sugar
1 package active dry yeast
1 teaspoon salt
2/3 cup warm milk -- 120-130 degrees
2 Tablespoons butter -- softened
7 eggs
1/2 cup mixed candied fruit -- chopped
1/4 cup blanched almonds -- chopped
1/2 teaspoon anise seed
Vegetable oil
In a mixing bowl, combine 1 cup flour, sugar, yeast and
salt. Add milk and butter; beat 2 minutes on med. Add 2 eggs
and 1/2 cup flour; beat 2 minutes on high. Stir in fruit,
nuts and aniseed; mix well. Stir in enough remaining flour
to form a soft dough. Turn onto a lightly floured board;
knead until smooth, 6-8 min. 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
min. Bake at 350 degrees for 30-35 minutes or until golden
brown. Remove from pan; cool on a wire rack.
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