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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 16 |
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Both the Italians and the Swiss prepare this festive Easter bread with colored eggs embedded in the dough, informs Dolores Skrout of Summerhill, Pennsylvania. Ingredients:
3 to 3-1/2 cups king arthur unbleached all-purpose flour |
1/4 cup sugar |
1 package (1/4 ounce) active dry yeast |
1 teaspoon salt |
2/3 cup warm milk (120° to 130°) |
2 tablespoons butter, softened |
7 eggs |
1/2 cup chopped mixed candied fruit |
1/4 cup chopped blanched almonds |
1/2 teaspoon aniseed |
canola oil |
Directions:
1. In a large bowl, combine 1 cup flour, sugar, yeast and salt. Add milk and butter; beat 2 minutes on medium. Add 2 eggs and 1/2 cup flour; beat 2 minutes on high. Stir in fruit, nuts and aniseed; mix well. Stir in enough remaining flour to form a soft dough.
2. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. If desired, dye remaining eggs (leave them uncooked); lightly rub with oil. Punch dough down. Divide in half; roll each piece into a 24-in. rope. Loosely twist ropes and tuck eggs into openings. Cover and let rise until doubled, about 30 minutes.
4. Bake at 350° for 30-35 minutes or until golden brown. Remove from pan; cool on a wire rack. Yield: 1 bread.
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