Home » Easter » Easter Baking Italian Easter Bread |
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| Posted on 2008-03-08 |
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Ingredients3 cups all-purpose flour1/4 cup sugar 1 pkg. active dry yeast 1 tsp. salt 2/3 cup warm milk (120-130°F) 2 tbsp. butter, softened 7 eggs 1/2 cup mixed candied fruit, chopped 1/4 cup blanched almonds, chopped 1/2 tsp. anise seed Vegetable oil |
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DirectionsIn 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 anise seed; mix well. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured board; knead until smooth, 6-8 minutes. Place in a greased bowl; turn once. Cover and let rise in a warm place until doubled; about 1 hour. If desired, dye remaining eggs (Leave the uncooked); lightly rub with oil. Punch dough down. Divide in half; roll each piece into a 24 rope. Loosely twist ropes together; place on a greased baking sheet and form into a ring. Pinch ends together. Gently split ropes and tuck eggs into openings. Cover and let rise until doubled, about 30 minutes. Bake at 350°F for 30-35 minutes or until golden brown. Remove from pan; cool on a wire rack. |
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