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Traditional Recipe that my Family eats for breakfast on Easter morning.

Italian Easter Bread

2 3/4 -3 1/4 c unsifted flour 1/4 c sugar 1 t salt 1 pkg dry yeast 2/3 c milk 2 T butter 2 eggs (at room temp) 1/2 c mixed candied fruits (opt) 1/4 c chopped almonds (opt) 1/2 t anise seed (opt) melted butter 5 colored partially cooked eggs confectioners sugar frosting colored sprinkles (opt)


In a large bowl, combine 1 c flour, sugar, salt & undissolved yeast. Heat milk and 2 T butter in a saucepan over low heat until liquid is warm (120-130 F). Add to dry ingredients; beat 2 min at medium speed, scraping bowl occasionally. Add 2 eggs and 1/2 c flour. Beat at high speed for 2 min. Stir in enough additional flour to make a soft dough. Turn onto floured board; knead about 8 – 10 min. Place in greased bowl; turn to grease top of dough. Cover; let rise, until doubled (about 1 hour). Punch dough down; turn onto floured board. If desired, knead in fruits, almonds and anise seed. Divide in half. Roll each piece of dough into a 24-inch rope. Twist ropes together loosely; form into a ring on a greased baking sheet. Brush with melted butter. Place colored eggs into spaces in the twist. Cover; let rise, until doubled (about 1 hour). Bake at 350 degrees for 30 – 35 min, or until done. Remove from baking sheet and cool. Frost ring and decorate with sprinkles.


Servings: No serving information available

Nutritional information per serving

No nutrition information available

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