Italian Easter Bread

Photo: Maria Boyer

Ingredients

1 packet cake yeast

1 tablespoon vegetable oil

1 dozen large eggs

juice of 1 lemon

1 pinch salt

1 1/2 cups sugar

1 ounce anisette

1/2 cup candied citron, chopped (optional)

3 1/2 pounds (14 cups) flour

10 smalls colored eggs (optional)

1/2 cup powdered sugar

2 tablespoons milk

1 teaspoon vanilla extract

colored candies (optional)

Preparation

Dissolve yeast in a little warm water. Add oil and set aside.

In a large bowl, combine eggs, lemon juice, salt, sugar, anisette, and citron if desired. Mix with your hands.

Add in yeast mixture and flour. Knead well.

Set in a warm place. Let rise till double - about 1 hour.

Punch down, let rise another hour.

Shape into two large loaves, or to create a traditional braided Easter Bread, separate the dough into four equal parts. Roll each part to about 36 inches long and 1-1/2 inches thick.

Using two long pieces of dough, form a loosely braided ring, leaving spaces for five colored (uncooked) eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.

Repeat with remaining rolled dough.

Bake at 350 degrees until brown, less than 1 hour.

While still warm, glaze with thin icing of powdered sugar, vanilla, and milk. Add colored candies, if desired.