Italian Easter Bread
From: I don’t
know, but Lenny made this on several Easters
Ingredients
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