Italian Easter Bread
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- 1 pkg
- rapid rise yeast
- 1 1/4 c
- scaled milk, cooled to room temperature
- 1/3 c
- eggs, beaten
- 1/2 c
- 3 1/2 c
- flour (approximately)
- egg (beaten with 1 teaspoon water)
- dyed easter eggs
- candy sprinkles
1In a large mixer bowl, combine yeast, warm (not hot) milk, salt, butter, eggs and sugar. Add about half the flour and beat until smooth with dough hook. Slowly add the remaining flour to form a stiff dough. Don't worry about how much flour it ends up being, just keep adding until the dough is not sticky anymore. Knead until smooth with either dough hook attachment or turn out on floured board and knead. Place in a greased bowl, cover and let rise in a warm place until doubled, about an hour.
Punch dough down, divide into 12 pieces. Roll each piece to form a 1 inch thick rope about 14 inches long and, taking two pieces, twist to form a "braid", pinching the ends, and loop into a circle.
Place on a greased baking sheet. Cover and let rise until double, about an hour again. Brush each bread with beaten egg wash. Put on the sprinkles. In the middle of each bread ring, gently place an Easter egg (already hard boiled and colored), making an indentation with the egg.
Bake at 350 degrees until golden - about 20 - 25 minutes. Cool on rack