Recipe: Italian Easter Bread (Taste of Home)

ITALIAN EASTER BREAD
From Taste of home Feb/Mar. 96

3 to 3 1/2 cups all purpose flour
1/4 cup sugar
1 pkg. (1/4 oz) active dry yeast
1 tsp.salt
2/3 cup warm milk (120-130F)
2 Tbsp. butter, softened
7 eggs (2 for dough, 5 for baking whole)
1/2 cup chopped mixed candied fruit
1/4 cup chopped blanched almonds
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 mins. on med. Add 2 eggs and 1/2 cup flour, beat 2 mins. 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 and knead until smooth and elastic, 6-8 mins. Place in a greased bowl, turn once to grease top. Cover and let rise in a warm place until doubled, about one hour.

If desired, dye remaining eggs (leave them uncooked), lightly rub with oil.

Punch dough down, divide in half, roll each piece into a 24-inch 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 mins.

Bake at 350F for 30-35 mins. or until golden brown. Remove from pan, cool on a wire rack.