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Italian Easter Bread

Contributed by: Chris WebAdmin. of


  • 3 cups all-purpose flour
  • 1/4 cup sugar
  • 1 package active dry yeast
  • 1 teaspoon salt
  • 2/3 cup warm milk -- 120-130 degrees
  • 2 Tablespoons butter -- softened
  • 7 eggs
  • 1/2 cup mixed candied fruit -- chopped
  • 1/4 cup blanched almonds -- chopped
  • 1/2 teaspoon anise seed
  • Vegetable oil


In a mixing bowl, combine 1 cup flour, sugar, yeast and salt.

Add milk and butter; beat 2 minutes on med. 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. Turn onto a lightly floured board; knead until smooth, 6-8 min.

Place in a greased bowl; turn once.

Cover and let rise in a warm place until doubled; about 1 hour. If desired, dye remaining eggs (Leave the uncooked); lightly rub with oil. Punch dough down.

Divide in half; roll each piece into a 24" rope. Loosely twist ropes together; place on a greased baking sheet and form into a ring. Pinch ends together. Gently split ropes and tuck eggs into openings.

Cover and let rise until doubled, about 30 min.

Bake at 350 degrees for 30-35 minutes or until golden brown.

Remove from pan; cool on a wire rack.



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