Italian Easter Bread Part 2
Serving Size : 1
Ingredients for prepare Italian Easter Bread Part 2
:
| Amount | Measure | Ingredient - Preparation Method |
recipe Italian Easter Bread Part 2
In a mixing bowl, combine 1 cup flour, sugar, yeast and salt.
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Add milk and butter; beat 2 minutes on med. Add 2 eggs and 1/2 cup flour; beat 2
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minutes on high. Stir in fruit, nuts and aniseed; mix well. Stir in enough remaining flour to form
Italian Easter Bread Part 2
a soft dough. Turn onto a lightly floured board; knead until smooth, 6-8 min. Place in a greased bowl;
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turn once. Cover and let rise in a warm place until doubled; about 1 hour. If desired, dye
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remaining eggs (Leave the uncooked); lightly rub with oil. Punch dough down.
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Divide in half; roll each piece into a 24" rope. Loosely twist ropes
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together; place on a greased baking sheet and form into a ring.
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Pinch ends together. Gently split ropes and tuck eggs into openings. Cover and
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let rise until doubled, about 30 min. Bake at 350 degrees for 30-35 minutes or until golden brown.
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Remove from pan; cool on a wire rack. Submitted to RecipeLu List by Ruth by PookyPook on Jan 24,
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1998.
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