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Italian Easter Bread

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
Vegetable oil

In a mixing bowl, combine 1 cup flour, sugar, yeast and salt. Add milk

Printed from tasteofhome.com May 17, 2008

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Italian Easter Bread cont.

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 pan; cool on a wire rack.

Yield: 1 bread.