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Italian Easter Bread

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Recipe

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Yield

12 servings

Prep

20 min

Cook

35 min

Ready

2 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
¼ cup sugar
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1 teaspoon salt
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1 package yeast, active dry
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3 ½ cups all-purpose flour
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cup milk
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2 tablespoons butter
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2 large eggs
at room temperature
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½ cup candied fruit
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cup almonds
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½ teaspoon star anise
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2 tablespoons vegetable shortening
melted
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5 large eggs
uncooked, colored with easter egg dye
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Icing
1 cup powdered sugar
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1 tablespoon milk
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teaspoon vanilla extract
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1 x colored sprinkles
*

Ingredients

Amount Measure Ingredient Features
59 ml sugar
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5 ml salt
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1 package yeast, active dry
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828 ml all-purpose flour
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158 ml milk
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3E+1 ml butter
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2 large eggs
at room temperature
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118 ml candied fruit
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79 ml almonds
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2.5 ml star anise
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3E+1 ml vegetable shortening
melted
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5 large eggs
uncooked, colored with easter egg dye
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Icing
237 ml powdered sugar
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15 ml milk
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0.6 ml vanilla extract
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1 x colored sprinkles
*

Directions

In a large mixing bowl, blend the sugar, salt, and yeast well with 1 cup of the flour.

In a saucepan, combine milk and butter, heating slowly until liquid is warm and butter is melted.

Pour the milk into the dry ingredients and beat 125 strokes with a wooden spoon.

Add eggs and ½ cup flour or enough to make a thick batter, beat vigorously for 2 minutes.

Then stir in enough flour to make a ball of dough that draws away from the sides of the bowl.

Turn out onto a floured board and knead for about 10 minutes, working in additional flour to overcome stickiness.

Place the dough in a greased bowl, turning to grease the top.

Cover tightly with plastic wrap and put in a warm, draft-free place until doubled in bulk about 1 hour.

Meanwhile, combine the fruit, nuts, and anise seed.

Punch down the dough and return it to a lightly floured board.

Knead in the fruit mixture, keeping the syrupy pieces dusted with flour until they are worked into the dough.

Divide the dough in half. Carefully roll each piece into a 24 inch rope - the fruit and nuts will make this slightly difficult.

Loosely twist the two ropes together and form a ring on a greased baking sheet.

Pinch the ends together well. Brush the dough with melted shortening.

Push aside the twist to make a place for each egg.

Push eggs down carefully as far as possible.

Cover the bread with wax paper and let rise in a warm, draft-free place until double in bulk, about 1 hour.

Bake the bread in a preheated 350℉ (180℃) oven for about 35 minutes or until a toothpick inserted in a twist comes out clean.

Place on a wire rack to cool.

Once the bread is cool, drizzle the icing on top between the eggs, and decorate with colored sprinkles.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 100g (3.5 oz)
Amount per Serving
Calories 27225% from fat
 % Daily Value *
Total Fat 7g 12%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 130mg 43%
Sodium 258mg 11%
Total Carbohydrate 14g 14%
Dietary Fiber 1g 4%
Sugars g
Protein 16g
Vitamin A 5% Vitamin C 0%
Calcium 4% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 

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