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LOCATION: Recipes >> Easter Recipes >> Easter Bread 02

Print this Recipe    Easter Bread 02

Italian Easter Bread

3 cups all-purpose flour
1/4 cup sugar
1 package active dry yeast
1 teaspoon salt
2/3 cup warm milk
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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