Italian Easter Bread
TOTAL TIME: Prep: 25 min. + rising Bake: 30 min. + cooling
YIELD: 1 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.
Ingredients
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3 to 3-1/2 cups all-purpose flour
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1/4 cup sugar
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1 package (1/4 ounce) active dry yeast
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1 teaspoon salt
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2/3 cup warm milk (120° to 130°)
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2 tablespoons butter, softened
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7 eggs
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1/2 cup chopped mixed candied fruit
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1/4 cup chopped blanched almonds
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1/2 teaspoon aniseed
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Canola oil
Directions
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1.
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.
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2.
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.
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3.
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.
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4.
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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