Italian Easter Bread, Breads for Easter

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.