Italian Easter Bread

1 1/2 tsp. yeast
3/4 cup warm milk
1/3 cup sugar
1/2 tsp. powdered cardamom
1 tsp. salt
1 egg
1/4 cup butter, melted
2 tbsp. orange juice
1 tbsp. grated orange peel
3 cups bread flour
1/3 cup white and dark raisins, mixed
1/2 cup candied fruit such as citron and ginger, diced
3 raw eggs - try using colored Easter eggs for fun
2 tbsp. melted butter

Glaze #1
1 cup confectioner's sugar
1 tbsp. milk
1/2 tsp. vanilla extract
colored non-pariels

Glaze #2
1 egg yolk
1 tbsp. water

2 large mixing bowls
1 clean kitchen towel
baking sheet

Optional: bread machine

Bread Machine Method:
Add first ten ingredients to the bread machine (up to raisins).

Set bread machine for manual or dough making. Don't bake the bread in the bread machine. Start.

Roll raisins and candied fruits in flour, shake off excess and place in a bowl in the freezer until needed. This will prevent them from disintegrating during the second kneading process. Most machines will signal with a "beep" at the appropriate time for additions such as dried fruit. Add them at this time.

Remove the dough from the bread machine when kneading and rising processes are complete.

Manual Method:

In a large bowl, sprinkle the yeast over the warm milk and stir until dissolved. In about 10 minutes, the mixture should be foamy and smell of yeast.

Mix in the remaining ingredients and add in the flour, mixing until you have a smooth dough.

Turn dough out onto a lightly floured surface and knead until smooth and elastic. Add flour if dough is too sticky.

Place dough in a lightly oiled bowl, cover with a clean towel and set it aside to rise for about 1 hour or until doubled.

Punch dough down and place back in greased bowl, covered for the 2nd rise, about 1 hour or until doubled.

Divide the dough in half and roll each piece into a rope, about 24" long.

On an oiled baking sheet, twist the two ropes together to form a long, twisted loaf, or simply form the dough into a mound on the sheet.

Make a nesting place for the eggs by spreading ropes apart and pushing eggs down as far as possible. If you make a solid loaf, push eggs down into the dough and cover them with strips of crossed dough.

Cover the dough with a clean towel and set it in a warm place to rise until doubled in bulk, about 1 hour.

Preheat oven to 350.

Brush the loaf with melted butter and bake for 30-35 or until golden brown.

Remove the loaf from the oven and set it aside to cool.

Finish the loaf with glaze #1 or #2 and sprinkle with non-pariels while it's still wet. Garnish with additional candied fruit if desired.