Italian Easter Bread
Servings: 1 loaf

3 cups all-purpose flour
1/4 cup sugar
1 pkg. active dry yeast
1 tsp. salt
2/3 cup warm milk (120-130°F)
2 tbsp. butter, softened
7 eggs
1/2 cup mixed candied fruit, chopped
1/4 cup blanched almonds, chopped
1/2 tsp. anise seed
Vegetable oil

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 anise seed; mix well.

Stir in enough remaining flour to form a soft dough.

Turn onto a lightly floured board; knead until smooth, 6-8 minutes.

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 minutes.

Bake at 350°F for 30-35 minutes or until golden brown.

Remove from pan; cool on a wire rack.