Italian Easter Bread

From: I don’t know, but Lenny made this on several Easters




o        2 ¾ to 3 ¼ cups unsifted flour

o        ¼ cup sugar

o        1 teaspoon salt

o        1 package Fleischmann’s Active Dry Yeast

o        2/3 cup milk

o        2 tablespoons margarine

o        2 eggs (at room temperature)

o        ½ cup mixed candied fruits

o        ¼ cup chopped Blanched Almonds

o        ½ teaspoon anise seed

o        Melted margarine

o        5 colored RAW EGGS

o        Confectioners sugar frosting

o        Colored sprinkles


To Prepare…


1.       In a large bowl, combine 1 cup flour, sugar, salt and undissolved yeast.

2.       Heat milk and 2 tablespoons margarine in a saucepan over low heat until liquid is warm (120 to 130 degrees).

3.       Add to dry ingredients, beat 2 minutes at medium speed, scraping bowl occasionally.

4.       Add 2 eggs and ½ flour.

5.       Beat at high for 2 minutes.

6.       Stir in enough additional flour to make a soft dough.

7.       Turn onto floured board, knead 8 to 10 minutes.

8.       Place in greased bowl, turn, cover, let rise until doubled; about 1 to 2 hours.

9.       Punch dough down, turn onto floured board.

10.   Knead in fruits, almonds, and anise seed.

11.   Divide in half.

12.   Roll each piece of dough into a 24 inch rope.

13.   Twist ropes together loosely, form into a ring on a greased baking sheet.

14.   Brush with melted margarine.

15.   Place colored eggs into spaces in the twist.

16.   Cover, let rise until doubled; about 1 to 2 hours

17.   Bake at 350 degrees for 30 to 35 minutes, or until done.

18.   Remove from baking sheet and cool.

19.   Frost ring and decorate with sprinkles.


Notes: Makes 1 ring



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