Italian Easter Bread

Yield: 4 servings

Ingredients

• 3 envelopes 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 butter (do not use a spread)
• 10 cups all-purpose flour
• 1 egg yolk, for glaze

Instructions

1. Dissolve yeast in warm water.
2. Melt butter; let cool for about 5 minutes.
3. Beat 6 eggs until lemon colored and thick, then add sugar. Add remaining ingredients, including butter. 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.
4. 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.
5. Bake at 350 degrees F until golden brown.
6. Slightly beat 1 egg yolk with 1 tablespoon of water; brush hot loaves with the egg mixture.

Notes

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.

Attribution

Pittsburgh Post-Gazette, Thursday, April 20, 2000