Easter Bread

3 Large Eggs- room temerature

1 Cup Sugar

½ Teaspoon Salt

1 Teaspoon Lemon Flavoring

1 Tablespoon Anise Flavoring

1 Cup Milk

1 Package Fast Active Yeast

1/4 Cup Olive Oil

5 Cups Flour -extra for dusting

4 whole Raw Eggs -dyed-for decoration

1 Egg Wash

Using a stand or hand held mixer, whisking room temperature eggs with sugar on high until thick and pale. Whisk in salt, lemon and anise flavor.

In a medium size pot, warm milk, and add yeast.  Change mixer to paddle attachment, mix in flour gradually, then pour milk mixture and oil in and mix to combine. Use more flour if dough is too sticky.

Turn dough out onto floured board and knead until smooth, approximately 5 minutes, continue to lightly dust board with flour while kneading to avoid sticking.

Cut dough into three equal pieces and roll each one into long, thick spaghetti shapes.  Attach all three together at one end and braid until you reach the end.  Make a circle touching ends together and press dough so they stay together.  Place dyed eggs around bread.

Place bread on a greased and floured cookie sheet, drape bread with a clean kitchen towel and place in a warm place for about 1 hour.

Preheat oven to 350 Degrees.

Brush the bread with egg wash and bake on lower, middle rack for 20-30 minutes or until lightly browned and cooked through.  Let cool on wire rack.  Serve.  Enjoy!





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