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Easter Anise Loaf

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Ingredients
  Active dry yeast 1⁄2 Ounce (2 Envelopes)
  Lukewarm milk 1⁄4 Cup (4 tbs)
  Sugar 1 Teaspoon
  Butter 1⁄2 Cup (8 tbs) (1 Stick)
  Sugar 2⁄3 Cup (10.67 tbs)
  Grated lemon rind 1 Tablespoon
  Aniseed 3⁄4 Teaspoon
  Salt 1 Teaspoon
  Scalded milk 3⁄4 Cup (12 tbs)
  Eggs 4 , beaten
  All purpose flour 6 Cup (96 tbs)
  Currants 3⁄4 Cup (12 tbs)
  Hard boiled eggs 5 , dyed red with food coloring
  Red food coloring 5 Drop (Adjust Quantity As Needed)
Directions

In small bowl proof yeast with 1/4 cup milk and 1 teaspoon sugar.
In large bowl combine butter (softened, cut into bits), sugar, lemon rind, aniseed, and salt.
Add scalded milk (while still hot); stir well.
Cool mixture to lukewarm.
Add yeast mixture.
Add 4 eggs and 2 cups flour; beat with electric mixer on medium speed 2 minutes.
By hand mix in 2 1/2 cups flour and currants.
Dough should be soft and slightly sticky.
Turn dough onto well-floured board; knead in 1 1/2 cups flour.
Knead 10 minutes or until dough is smooth and satiny.
Form dough into ball; place in greased bowl.
Turn dough in bowl to grease top.
Cover; let rise in warm place 1 1/2 hours or until double in bulk.
Punch down dough.
Divide into 3 equal pieces; shape each piece into 20-inch rope.
Braid 3 dough ropes; form into circle.
Press ends together.
Place on greased baking sheet.
Press dyed eggs into braid at intervals.
Brush with melted butter.
Cover; let rise in warm place until double in bulk.
Bake in preheated 325 °F oven 45 to 50 minutes or until golden brown.
Cool on cake rack.

Recipe Summary

Course: 
Main Dish
Method: 
Baked
Dish: 
Bread
Interest: 
Party

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