*  Exported from  MasterCook  *
 
                            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
 --------  ------------  --------------------------------
    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.                
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving