Italian Easter Bread
3 cups flour all purpose
1/4 cup sugar
1 package yeast,( active dry )
1 teaspoon salt
2/3 cup milk (warm -120 - 13- degrees)
2 tablespoon butter softened
7 eggs
1/2 cup fruit (mixed candied chopped
1/4 cup almonds blanched and chopped
1/2 teaspoon anise seed
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 them uncooked); light rub with oil. Punch dough down.
Divide in half; roll each piece into a 24 inch 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 doubles, about 30 minutes. Bake at 350°F for 30 - 35 minutes or until golden brown. Remove from pan; cool on rack.
3 cups flour all purpose
1/4 cup sugar
1 package yeast,( active dry )
1 teaspoon salt
2/3 cup milk (warm -120 - 13- degrees)
2 tablespoon butter softened
7 eggs
1/2 cup fruit (mixed candied chopped
1/4 cup almonds blanched and chopped
1/2 teaspoon anise seed
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 them uncooked); light rub with oil. Punch dough down.
Divide in half; roll each piece into a 24 inch 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 doubles, about 30 minutes. Bake at 350°F for 30 - 35 minutes or until golden brown. Remove from pan; cool on rack.
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