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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
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

Printed from tasteofhome.com Jul 24, 2008

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Italian Easter Bread cont.

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 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.