easter crown bread Ingredients 3 to 3 1/2 cups all purpose flour; divided 1/4 cup granulated sugar 1 package active dry yeast 1 teaspoon salt 2/3 cup warm milk 2 tablespoons butter or margarine; softened 2 eggs 1/2 cup chopped mixed candied fruit 1/4 cup chopped blanched almonds 1/2 teaspoon aniseed 5 UNCOOKED eggs non toxic egg coloring vegetable oil Method In a large mixing bowl, combine 1 cup flour, sugar, yeast, and salt. Add the milk and butter and beat with an electric mixer for 2 minutes on medium. Add the eggs and 1/2 cup flour and beat on high for 2 minutes. Stir in the fruit, nuts, and aniseed, mixing well. Stir in enough remaining flour to form a soft dough. Turn out onto a lightly floured surface and knead until smooth and elastic (about 6 to 8 minutes). Place in a greased bowl, turning once to grease the top. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in size (about 1 hour). Meanwhile, color 5 eggs (leave them uncooked) with non-toxic dyes. When dry, lightly rub them with vegetable oil. Punch down the risen dough. Divide in half. Roll each half into a 24 inch rope. On a greased baking sheet, loosely twist the two ropes together. Form into a ring and pinch the ends together. Gently split the ropes and tuck the 5 colored uncooked eggs into the openings. Cover and let rise again until doubled (about 30 minutes). Bake in a 350 F. oven for 30 to 35 minutes or until a golden brown. Remove from the baking sheet and cool on a wire rack.
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