* Exported from MasterCook *
Bread, Easter Bread Ring
Recipe By :MARBALET
Serving Size : 18 Preparation Time :0:30
Categories : Bread Ethnic
Holidays Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 eggs
1/4 cup white sugar
1 teaspoon salt
1/4 ounce active dry yeast
3 cups all-purpose flour
3 cups flour
2/3 cup milk
2 tablespoons butter
2 eggs -- room temp
1/2 cup mixed candied fruit
1/3 cup hopped blanched almonds
1/2 teaspoon anise seed
2 tablespoons melted shortening
1 cup confectioner's sugar
1 tablespoon whole milk
1/8 teaspoon vanilla extract
1/8 teaspoon multicolored sprinkles -- (jimmies)
Italian
This recipe is from Italy. The Italians love it, especially at Easter time.
1. Color the 5 eggs with egg dye. In a large mixing bowl, blend the
white sugar, salt, and yeast well with 1 cup of the flour.
2. In a saucepan, combine 2/3 cup milk and butter, heating slowly
until liquid is warm and butter is melted. Pour the milk into the dry
ingredients and beat 125 strokes with a wooden spoon. Add eggs and
1/2 cup flour or enough to make a thick batter. Beat vigorously for 2
minutes. Stir in enough flour to make a ball of dough that draws away
from the sides of the bowl.
3. Turn out onto a floured board and knead for about 10 minutes,
working in additional flour to overcome stickiness. Place the dough
in a greased bowl, turning to grease the top. Cover tightly with
plastic wrap and put in a warm, draft-free place until doubled in
bulk, about 1 hour.
4. Meanwhile, combine the fruit, nuts, and anise seed.
5. Punch down the dough and return it to a lightly floured board.
Knead in the fruit mixture, keeping the syrupy pieces dusted with
flour until they are worked into the dough. Divide the dough in half.
6. Carefully roll each piece into a 24" rope--the fruit and nuts will
make this slightly difficult. Loosely twist the two ropes together
and form a ring on a greased baking sheet. Pinch the ends together
well. Brush the dough with melted shortening. Push aside the twist to
make a place for each egg. Push eggs down carefully as far as
possible. Cover the bread with wax paper and let rise in a warm,
draft-free place until doubled in bulk, about 1 hour.
7. Bake the bread in a preheated 350F (175C) oven for about 35
minutes or until a toothpick inserted in a twist comes out clean.
Place on a wire rack to cool.
8. Once the bread is cool, drizzle the icing on top between the eggs,
and decorate with colored sprinkles. To make icing: mix together
confectioners' sugar, 1 tablespoon whole milk, and vanilla.
Source:
"allreccipes.com"
S(Internet address):
"http://allrecipes.com/Recipe/Easter-Bread-Ring/Detail.aspx?prop24=RD_RelatedRecipes";
Start to Finish Time:
"3:05"
T(cook):
"0:35"
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Per Serving (excluding unknown items): 272 Calories; 7g Fat (22.7%
calories from fat); 8g Protein; 45g Carbohydrate; 2g Dietary Fiber;
87mg Cholesterol; 168mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean
Meat; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.