Italian Easter Bread

Italian Easter Bread

Recipe By : TASTE OF HOME - FEB/MARCH 1996

1 Preparation Time :

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

1 cup flour, sugar, yeast and salt. Add milk and butter; beat

2 minutes on med. Add

2 eggs

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

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. - - - - - - - - - - - - - - - - - -