Italian Easter Bread Recipe

Italian Easter Bread Recipe photo by Taste of Home

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"Both the Italians and the Swiss prepare this festive Easter bread with colored eggs embedded in the dough," informs Dolores Skrout of Summerhill, Pennsylvania.

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Italian Easter Bread Recipe

Prep: 25 min. + rising Bake: 30 min. + cooling

Yield: 16 Servings

25 30 55

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 pan; cool on a wire rack. Yield: 1 bread.

Nutritional 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.

Originally published as Italian Easter Bread in Taste of Home February/March 1996, p17