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Receta Italian Easter Bread
by Global Cookbook

Italian Easter Bread
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  Raciónes: 12

Ingredientes

  • 3 c. All-purpose flour
  • 1/4 c. Sugar
  • 1 pkt Active dry yeast
  • 1 tsp Salt
  • 2/3 c. Hot lowfat milk, 120-130 degrees
  • 2 Tbsp. Butter, softened
  • 7 x Large eggs
  • 1/2 c. Mixed candied fruit, minced
  • 1/4 c. Blanched almonds, minced
  • 1/2 tsp Anise seed Vegetable oil

Direcciones

  1. In a mixing bowl, combine 1 cupflour, sugar, yeast and salt. Add in lowfat milk and butter; beat 2 min on med.
  2. Add in 2 Large eggs and 1/2 c. flour; beat 2 min on high. Stir in fruit, nuts and aniseed; mix well. Stir in sufficient remaining flour to create a soft dough.
  3. Turn onto a lightly floured board; knead till smooth, 6-8 minutes. Place in a greased bowl; turn once. Cover and let rise in a hot place till doubled; about 1 hour. If you like, dye remaining Large 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. Healthy pinch ends together. Gently split ropes and tuck Large eggs into openings. Cover and let rise till doubled, about 30 minutes. Bake at 350 degrees for 30-35 min or possibly till golden. Remove from pan; cold on a wire rack.