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                     *  Exported from  MasterCook  *

                           Italian Easter Bread

Recipe By     : TASTE OF HOME - FEB/MARCH 1996
Serving Size  : 1    Preparation Time :0:00
Categories    : Holiday

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          all-purpose flour
     1/4  cup           sugar
   1      package       active dry yeast
   1      teaspoon      salt
     2/3  cup           warm milk -- 120-130 degrees
   2      Tablespoons   butter -- softened
   7                    eggs
     1/2  cup           mixed candied fruit -- chopped
     1/4  cup           blanched almonds -- chopped
     1/2  teaspoon      anise seed
                        Vegetable oil

In a mixing bowl, combine 1 cup flour, sugar, yeast and salt. Add milk and butter; beat 2 minutes on med. 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, 6-8 min. 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 min. Bake at 350 degrees for 30-35 minutes or until golden brown. Remove from pan; cool on a wire rack.




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