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Italian Easter Bread

SUBMITTED BY: Dolores Skrout

"'Both the Italians and the Swiss prepare this festive Easter bread with colored eggs embedded in the dough,' informs Dolores Skrout of Summerhill, Pennsylvania."

RECIPE RATING:

Read Reviews (5)

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PREP TIME	25 Min
COOK TIME	30 Min
READY IN	55 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

3 cups all-purpose flour
1/4 cup sugar
1 (.25 ounce) package active dry yeast
1 teaspoon salt
2/3 cup warm milk (120 to 130 degrees F)
2 tablespoons butter or margarine, softened
7 eggs
1/2 cup chopped mixed candied fruit
1/4 cup chopped blanched almonds
1/2 teaspoon anise seeds
vegetable oil

DIRECTIONS

In a mixing bowl, combine 1 cup flour, sugar, yeast and salt. Add milk and butter; beat 2 minutes on medium. 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 surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. If desired, dye remaining eggs (leave them uncooked); lightly rub with oil. Punch dough down. Divide in half; roll each piece into a 24-in. rope. Loosely twist ropes and tuck eggs into openings. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees F for 30-35 minutes or until golden brown. Remove from pan; cool on a wire rack.

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REVIEWS

Reviewed on Apr. 6, 2007 by pastamom

Just the way my mom used to make it! I'm not one for candied fruit, I always leave it out and... MORE

Reviewed on Mar. 31, 2008 by cdarbonne

This was really very good. I took the lazy route (I was baking ENOUGH stuff this Easter) and... MORE

Reviewed on Mar. 23, 2008 by dante

we made this twice in hopes that the 2nd time would be better and niether one of them I would... MORE

Reviewed on Mar. 23, 2008 by MGBJERRY

I made this for Easter and it was a big hit. It reminds me of a recipe my Italian Grandmother... MORE

Reviewed on Mar. 22, 2008 by akazap

Very easy to make, texture was wonderful, just needed a some flavoring like anise to make it... MORE