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Cooking & Entertaining
> Easter Recipes >
Breads
Italian Easter Bread
Ingredients:
3 packages dry yeast
1 cup warm water
6 large eggs, beaten
1 1/2 cups granulated sugar
2 tablespoons lemon extract
2 tablespoons orange extract
1/2 teaspoon anise oil or 1/2 bottle anise extract
1 cup scalded milk
1/2 pound (2 sticks) melted margarine (do not use a spread)
10 cup flour
1 egg yolk, for glaze
Method:
Dissolve yeast in warm water. Melt margarine; let
cool for about 5 minutes. Beat 6 eggs until lemon colored and
thick, then add sugar. Add remaining ingredients, including
margarine. Add yeast mixture and about 5 cups flour. Add remaining
flour gradually to make a soft dough (dough shouldn't be sticky).
Knead until smooth. Place in a greased bowl, cover and let rise
until doubled in size, about 1 hour. Punch down; raise a second
time, until doubled.
Divide dough into 6 pieces. Mold dough into desired
shapes. Bake at 350 degrees F until golden brown. Slightly beat 1
egg yolk with 1 tablespoon of water; brush hot loaves with the egg
mixture.
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