Italian Easter Bread 2-3/4 to 3-1/4 cups all-purpose flour 1/4 cup sugar 1 package (1/4 ounce) active dry yeast 1 teaspoon salt 2/3 cup milk 3 tablespoons butter, divided 2 eggs 1/2 cup chopped mixed candied fruit 1/4 cup chopped blanched almonds 1/2 teaspoon aniseed 5 uncooked eggs, dyed GLAZE: 1 cup confectioners' sugar Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Italian Easter Bread cont. 1/4 teaspoon vanilla extract 1 to 2 tablespoons milk Decorator candies, optional In a large mixing bowl, combine 1 cup flour, sugar, yeast and salt. In a saucepan, heat milk and 2 tablespoons butter to 120°-130°. Add dry ingredients; beat on medium speed for 2 minutes. Add eggs; mix well. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; turn onto a lightly floured surface. Knead in Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008

Italian Easter Bread fruit, almonds and aniseed until blended. Let rest for 10 minutes. Divide dough in half. Shape each portion into a 24-in. rope. Loosely twist ropes together; place on a greased baking sheet and form into a ring. Pinch ends together. Melt remaining butter; brush over dough. Gently separate ropes and tuck dyed eggs into openings. Cover and let rise until doubled, about 40 minutes. Bake at 350° for 30-35 minutes or until golden brown. Cool on a wire rack. For glaze, in a bowl, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over bread. Sprinkle with candies if desired. Yield: 1 loaf. Printed from tasteofhome.com Jul 24, 2008 Copyright Reiman Media Group, Inc © 2008