ITALIAN EASTER BREAD

• จำนวนที่เสิร์ฟ: 2 rings; abt 6 pieces ea

ส่วนผสม

DOUGH:

2 pkgs. dry yeast

1/2 c. warm water (105º-115º)

1/2 c. lukewarm milk (scalded & cooled)

1/2 c. sugar

1/2 c. shortening

1 tsp. salt

1 Tbsp. anise seed (most important)

2 eggs

Grated peel of 2 lemons (abt 2 Tbsp.) - Note: use blender

4 1/2 - 5 c. flour

TOPPING:

12 uncooked eggs (see note)

1 egg yolk

1 tbsp water

Tiny multicolored decorators candies

วิธีทำ

Dissolve yeast in warm water in large mixing bowl. Stir in milk, anise seed, sugar, shortening, salt, 2 eggs, lemon peel and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double (about 1 1/2 hrs). Dough is ready if an indentation remains when touched.)

Punch down dough; let rise until almost double, abt 30 min. Divide dough into 4 equal parts. Roll each part into a 24” long rope.

Place 2 ropes side by side on greased baking sheet; twist gently and loosely and shape into a ring. Pinch ends to fasten. Twist remaining 2 ropes into another ring. Let rise until double, abt. 40 min. (WATCH TIMING; NOT GOOD TO RISE HIGH. BREAD SHOULD BE COMPACT - NOT AIRY)

Heat oven to 350°. Insert 6 eggs between ropes in each ring. Do not let eggs touch baking sheet; if they do, they will turn brown in that spot. Bake until bread is brown (abt 25 mins).

Allow one egg for each serving. Store leftover bread in refrigerator.

Topping:

Beat 1 egg yolk and 1 tbsp water. After rings have baked for 15 min, brush with yolk mix; then bake 10 min more. Sprinkle with sugar water and candies after it is taken out.

หมายเหตุ

Double (1999)

Color eggs if you wish. Mix 2 c. cold water, 1 tsp. vinegar, and 1/4 tsp. food coloring. Place eggs in mixture for 30 min. Drain; let stand until completely dry.