| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Fruits, Grains, Vegetables | Italian | Bread | 12 | Servings |
INGREDIENTS
| 3 | c | All-purpose flour |
| 1/4 | c | Sugar |
| 1 | pk | Active dry yeast |
| 1 | ts | Salt |
| 2/3 | c | Warm milk; 120-130 degrees |
| 2 | tb | Butter; softened |
| 7 | Eggs | |
| 1/2 | c | Mixed candied fruit; chopped |
| 1/4 | c | Blanched almonds; chopped |
| 1/2 | ts | Anise seed |
| Vegetable oil |
INSTRUCTIONS
Date: Fri, 5 Apr 1996 14:56:19 -0500 From: Wendy Lockman <wlockman@ra1.randomc.com> Recipe by: TASTE OF HOME - FEB/MARCH 1996 In a mixing bowl, combine 1 cup flour, sugar, yeast and salt. Add milk and butter; beat 2 minutes on med. Add 2 eggs and 1/2 cup flour; beat 2 minutes on high. Stir in fruit, nuts and aniseed; mix well. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured board; knead until smooth, 6-8 min. Place in a greased bowl; turn once. Cover and let rise in a warm place until doubled; about 1 hour. If desired, dye remaining eggs (Leave the uncooked); lightly rub with oil. Punch dough down. Divide in half; roll each piece into a 24" rope. Loosely twist ropes together; place on a greased baking sheet and form into a ring. Pinch ends together. Gently split ropes and tuck eggs into openings. Cover and let rise until doubled, about 30 min. Bake at 350 degrees for 30-35 minutes or until golden brown. Remove from pan; cool on a wire rack. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #97 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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