Italian easter bread #2

Yield: 12 Servings

Measure Ingredient
3 cups All-purpose flour
¼ cup Sugar
1 pack Active dry yeast
1 teaspoon Salt
⅔ cup Warm milk; 120-130 degrees
2 tablespoons Butter; softened
7 \N Eggs
½ cup Mixed candied fruit; chopped
¼ cup Blanched almonds; chopped
½ teaspoon Anise seed
\N \N Vegetable oil

Date: Fri, 5 Apr 1996 14:56:19 -0500 From: Wendy Lockman <wlockman@...> Recipe by: TASTE OF HOME - FEB/MARCH 1996 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 ½ 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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