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| Italian Easter Bread #2 Recipe |
Category: Breads
Rating:
N/A
Servings: 12
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Ingredients
3 cup all-purpose flour
1/4 cup sugar
1 pkg active dry yeast
1 teaspoon salt
2/3 cup warm milk; 120-130 degrees
2 tablespoon butter; softened
7 eggs
1/2 cup mixed candied fruit; chopped
1/4 cup blanched almonds; chopped
1/2 teaspoon anise seed
1 vegetable oil
Cooking Directions:
Date: Fri, 5 Apr 1996 14:56:19 -0500
From: Wendy Lockman
Recipe by: TASTE OF HOME - FEB/MARCH 1996 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.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #97
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
breads
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