Title: Easter Egg Bread
Categories: Bread
Yield: 24 Servings

3 c Flour; unsifted
1/2 c Mixed candied fruits
1/4 c Sugar
1/4 c Blanched almonds; chopped
1 ts Salt
1/2 ts Anise seeds
1 pk Active dry yeast
Melted margarine
2/3 c Milk
5 Colored raw eggs
2 tb Margarine
Powdered sugar
2 Eggs; room temperature
Colored sprinkles

In a large bowl, mix 1 cup flour, sugar, salt and yeast. Combine milk and
2 tablespoons margarine in a sauce pan and heat over low heat until warm.
(Margarine does not need to be melted). Gradually add to the dry
ingredients and beat 2 minutes on medium speed, scraping side occasionally.
Add the eggs and / cup of flour, beat on high speed for 2 minutes. Stir in
enough flour to make a soft dough. Put on a floured board and kneak until
smooth and elastic. Place in a greased bowl and turn one to coat. Cover and
let rise for 1 hours. Combine fruit, nuts and seeds. Punch down dough and
knead in fruit mixture. Divide in half and roll each into a 24" long rope
and braid loosely to form a ring on a greased cookie sheet. Put the raw
eggs in the spaces, cover and let rise until double about 1 hour. Bake
30-35 minutes in a preheated 350oF oven. Cool on rack, frost with powdered
sugar and sprinkles.

Source: "The Yankee Kitchen" 04-02-93 (#4) [Deb from Boston]

REC.FOOD.RECIPES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.