Italian Easter Bread 3 cups all-purpose flour 1/4 cup sugar 1 package active dry yeast 1 teaspoon salt 2/3 cup warm milk -- 120-130 degrees 2 Tablespoons butter -- softened 7 eggs 1/2 cup mixed candied fruit -- chopped 1/4 cup blanched almonds -- chopped 1/2 teaspoon anise seed Vegetable oil 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. [Non-text portions of this message have been removed]
