MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Easy Italian Easter Bread
Categories: Breads, Fruits, Herbs, Nuts
Yield: 20 servings

2 3/4 c (to 3 1/4 c) A-P flour
1/4 c Sugar
1/4 oz Env active dry yeast
1 ts Salt
2/3 c Milk
2 tb Butter
3 lg Eggs; room temp, divided
1/2 c Chopped mixed candied fruit
1/4 c Chopped blanched almonds
1/2 ts Aniseed
5 Uncooked eggs; dyed

MMMMM-------------------------GLAZE (OPT------------------------------
1 c Confectioners' sugar
1/4 ts Vanilla extract
2 tb Milk
Decorator candies

In a large bowl, combine 1 cup flour, sugar, yeast and
salt. In a large saucepan, heat milk and butter to
125ºF/52ºC. Add dry ingredients; beat on medium speed
for 2 minutes. Add eggs; mix well. Stir in enough
remaining flour to form a soft dough.

Turn onto a lightly floured surface; knead until smooth
and elastic, 6-8 minutes. Place in a greased bowl,
turning once to grease top. Cover and let rise in a warm
place until doubled, about 1 hour.

Set oven @ 350ºF/175ºC.

Punch dough down; turn onto a lightly floured surface.
Knead in fruit, almonds and aniseed until blended. Let
rest for 10 minutes. Divide dough in half. Shape each
portion into a 24-in. rope. Loosely twist ropes
together; place on a greased baking sheet and form into
a ring. Pinch ends together. Gently separate ropes and
tuck dyed eggs into openings. Cover and let rise until
doubled, about 40 minutes. Brush with remaining egg.

Bake until golden brown, 30-35 minutes. Cool on a wire
rack. If desired, for glaze, in a small bowl, whisk
confectioners' sugar, vanilla and enough milk to achieve
desired consistency; drizzle over bread and sprinkle
with candies.

June Formanek, Belle Plaine, Iowa

Makes: 1 loaf (20 pieces)

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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... Any family tree produces some lemons, nuts and bad apples.
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