Italian Easter Bread
- 3 packages dry yeast
- 1 cup warm water
- 6 large eggs, beaten
- 1 1/2 cups
- 2 tablespoons lemon extract
- 2 tablespoons orange extract
- 1/2 teaspoon anise oil or 1/2 bottle anise extract
- 1 cup scalded milk
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.
Yield: 4 servings
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.
Source: Recipe by Marguerita V. Glaser - from Pittsburgh Post-Gazette Thursday,
April 20, 2000
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>> Easter Recipes