Easter Egg Bread

I use this for many Holidays and change for whatever the season by decorations:

3 cups flour
1/4 cup sugar
1 tsp. salt
1 pkg. active yeast
2/3 cup milk
2 Tbsp. margarine
2 eggs (fresh, if possible and room temperature)
1/2 cup Mixed candied fruits
1/4 cup blanches almonds, chopped
1/2 tsp. anise seeds
Melted margarine
5 colored RAW eggs
Powdered sugar
Colored sprinkles

In a large bowl, mix 1 cup flour, sugar, salt and yeast.

Combine milk and 2 Tbsp margarine in a saucepan and heat over low heat until warm (margarine doesn't need to be melted).

Gradually add to the dry ingredients and beat 2 min. on med. speed, scraping side occasionally. Add the eggs and 1 cup of flour, beat on high speed for 2 min. Stir in enough flour to make a soft dough. Place on a floured board and knead until smooth and elastic.

Place in a greased bowl and make 1 turn to coat dough evenly. Cover with cotton cloth and let rise in warm place for 1 hour.

Combine, fruit, nuts and seeds. Punch down dough and knead in fruit mixture.

Divide dough in half and roll each portion into a 24-inch rope and braid loosely to form a ring on a greased cookie sheet. Put the raw eggs in the spaces between braid , cover and let rise until double; about 1 hr.

Bake at 350 for 30-35 minutes. Cool or rack, frost with powdered sugar and sprinkles.

Sandy Wells
Homer, Alaska