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RECIPE FOR ITALIAN EASTER BREAD
Title:Italian Easter Bread
Category:Bread
Sub-Category:Easter
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.

Servings: 4



 

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