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Easter Egg Bread


3 cup flour, unsifted
1/4 cup sugar
1 tsp salt
1 package active dry yeast
2/3 cup milk
2 tbsp margarine
2 eggs, room temperature
1/2 cup mixed candied fruits
1/4 cup blanched almonds, chopped
1/2 tsp anise seeds
1 melted margarine
5 colored raw eggs
1 powdered sugar
1 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 (No4) [Deb from Boston]


Servings: 1



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