Italian Easter Bread
|Title:||Italian Easter Bread|
Source: Recipe by Marguerita V. Glaser - from Pittsburgh Post-Gazette Thursday, April 20, 2000
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 cups all-purpose flour
1 egg yolk, for glaze
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.
NOTE: We cut kneading time in half by using an electric mixer with a bread hook. And we also cut the recipe in half with no trouble.