"Both the Italians and the Swiss prepare this festive Easter bread with colored eggs embedded in the dough," informs Dolores Skrout of Summerhill, Pennsylvania.
Italian Easter Bread
Italian Easter Bread
Prep Time
25 min
Cook Time
30 min
Yield
1 bread
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.
Nutrition Facts
1 piece: 185 calories, 5g fat (2g saturated fat), 98mg cholesterol, 203mg sodium, 29g carbohydrate (9g sugars, 1g fiber), 6g protein.
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