Italian Easter Bread
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Italian Easter Bread
Italian Easter Bread is the best Easter Bread!
Yield: 12 servings
-
2 ¾ to 3 ¼
cups unsifted all-purpose flour
- ¼
- 1
-
1
package active dry yeast, Fleischmann's
- ½ to ⅔
-
2 to 4
teaspoons margarine, Fleischmann's
-
2
eggs, at room temperature
- ½
- ¼
-
½
teaspoon anise seeds (optional)
- 5
In large bowl, combine 1 cup flour, sugar, salt and undissolved yeast. Heat milk and 2 tablespoons margarine in a saucepan over low heat until liquid is warm (120°F – 130°F). Add to dry ingredients, beat 2 minutes at medium speed, scraping bowl occasionally. Add 2 eggs and ½ cup flour. Beat at high speed 2 minutes. Stir in enough additional flour to make a soft dough. Turn onto floured board; knead about 8–10 minutes. Place in greased bowl; turn to grease top. Cover, let rise, until doubled, about 1 hour.
Punch dough down; turn onto floured board. Knead in fruits, almonds and anise seed. Divide in half. Roll each piece of dough into 24" rope. Twist ropes together loosely; form into a ring on a greased baking sheet. Brush with melted margarine. Place colored eggs into spaces.
Bake at 350°F for 30–35 minutes or until done. Remove from baking sheet and cool.
Frost ring with confectioners sugar frosting and decorate with sprinkles.
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