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Italian Easter Bread

Italian Easter Bread
"Both the Italians and the Swiss prepare this festive Easter bread with colored eggs embedded in the dough," informs Dolores Skrout of Summerhill, Pennsylvania.
16 ServingsPrep: 25 min. + rising Bake: 30 min. + cooling

Ingredients

  • 3 to 3-1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon salt
  • 2/3 cup warm milk (120° to 130°)
  • 2 tablespoons butter, softened
  • 7 eggs
  • 1/2 cup chopped mixed candied fruit
  • 1/4 cup chopped blanched almonds
  • 1/2 teaspoon aniseed
  • Canola oil

Directions

  • In a large bowl, combine 1 cup flour, sugar, yeast and salt. Add milk
  • and butter; beat 2 minutes on medium. 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 surface; knead until smooth and elastic,
  • 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover
  • and let rise in a warm place until doubled, about 1 hour.
  • If desired, dye remaining eggs (leave them uncooked); lightly rub
  • with oil. Punch dough down. Divide in half; roll each piece into a
  • 24-in. rope. Loosely twist ropes and tuck eggs into openings. Cover
  • and let rise until doubled, about 30 minutes.
  • Bake at 350° for 30-35 minutes or until golden brown. Remove from
© Taste of Home 2013

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Italian Easter Bread (continued)

Directions (continued)

  • pan; cool on a wire rack. Yield: 1 bread.
Nutrition Facts: 1 serving (1 piece) equals 185 calories, 5 g fat (2 g saturated fat), 98 mg cholesterol, 203 mg sodium, 29 g carbohydrate, 1 g fiber, 6 g protein.
© Taste of Home 2013