Italian Easter Bread
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm milk||2⁄3 Cup (10.67 tbs) (120° To 130°F)|
|Butter/Margarine||2 Tablespoon, softened|
|Chopped mixed candied fruits||1⁄2 Cup (8 tbs)|
|Chopped blanched almonds||1⁄4 Cup (4 tbs)|
|Vegetable oil||1 Tablespoon|
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 board; 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 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° for 30-35 minutes or until golden brown.
Remove from pan; cool on a wire rack.