Easter Breads |
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Italian Easter Bread |
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1 packet (1 scant tablespoon) dry yeast 2/3 cup warm milk 3 cups flour 1/4 cup sugar 1 teaspoon salt 2 tablespoons butter, softened 2 eggs 1/2 cup mixed candied fruit, chopped 1/4 cup blanched almonds, chopped 1/2 teaspoon anise seed 1 egg for egg wash |
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Sprinkle the yeast over the warm milk in a large bowl. Stir in 1 cup of the flour and let the mixture rest, covered, for about 1/2 hour. Add sugar, salt, and soft butter and beat until blended. Add the two eggs one at a time, and stir in the remaining flour to make a soft dough. Add candied fruit, almonds, and anise seed and knead until smooth. Place in a greased bowl, turn dough so that greased side is up, and let rise until double, about 1 hour. Punch dough down and divide in half. Shape each half into a rope about 24" long, and loosely twist the ropes together. Join ends to form a ring. Cover and let rise until double, about 1/2 hour. Whisk the remaining egg in a small bowl and brush it gently over the ring. Bake at 350°F for about 30 minutes, until golden brown. Cool on rack. |
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