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Italian Easter Bread
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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 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
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Printed from tasteofhome.com May 17, 2008Copyright Reiman Media Group, Inc © 2008 |