Recipe Archives->Holidays->Easter Bread 01

Italian Braided Easter Bread

2 1/4 to 3 1/4 c. flour
1/4 c sugar
1 teaspoon salt 
1 pkg rapid-rise dry yeast
2 eggs, beaten
2/3 c warm milk 
2 Tbsp butter, melted
1 Tbsp anise seed
1/2 c candied fruit (optional)
1/4 c chopped nuts (optional)
5 raw colored eggs

Combine 1 cup of the flour, sugar, salt, and yeast.  Add dry mixture
to the milk and melted butter mixture, along with the eggs. Beat
with a mixer for 2 minutes. Stir in enough of the remaining flour
and the anise seed plus any of the candied fruit or nuts to make
a soft dough. Knead for 8 to 10 minutes. Add flour as necessary so
dough is not sticky. Let rise for about 1- 1 1/2 hour or until
double in size.

Divide dough in half. Roll each piece into 24" rope. Overlap dough
over itself (twist 2 pieces together) connecting the 4 end pieces
to form a wreath. place on greased baking sheet. Place the five
raw colored eggs into spaces between twists. Brush with melted
butter.  Let rise for 1 hour. Bake at 350 for 35-50 minutes.

Printable version: easter-bread01.txt.