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Receta Italian Easter Bread

Name: Italian Easter Bread
Ingredients: 1/4 c. sugar; 1 tsp salt; 1 pkt dry yeast; 2 1/2 c. unbleached, (2 1/2 to 3 1/2) flour; 2/3 c. lowfat milk; 2 Tbsp. butter; 2 x Large eggs, at room temperature; 1/2 c. mixed candied fruit; 1/3 c. minced blanched almonds.; 1/2 tsp anise seed; 2 Tbsp. melted shortening; 5 x uncooked Large eggs colored with easter egg dye; 1 c. confectioner's sugar; 1 Tbsp. lowfat milk; 1/8 tsp vanilla

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Ingredientes

1/4 c. sugar
1 tsp salt
1 pkt dry yeast
2 1/2 c. unbleached, (2 1/2 to 3 1/2) flour
2/3 c. lowfat milk
2 Tbsp. butter
2 x Large eggs, at room temperature
1/2 c. mixed candied fruit
1/3 c. minced blanched almonds.
1/2 tsp anise seed
2 Tbsp. melted shortening
5 x uncooked Large eggs colored with easter egg dye
1 c. confectioner's sugar
1 Tbsp. lowfat milk
1/8 tsp vanilla

Direcciones

Colored sprinkles In a large mixing bowl, blend the sugar, salt, and yeast well with 1 c. of the flour. In a saucepan, combine lowfat milk and butter, heating slowly till liquid is hot and butter is melted. Pour the lowfat milk into the dry ingredients and beat 125 strokes with a wooden spoon. Add in Large eggs and 1/2 c. flour or possibly sufficient to make a thick batter. beat vigorously for 2 min.
Then stir in sufficient flour to make a ball of dough which draws away from the sides of the bowl. Turn out onto a floured board and knead for about 10 min, 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 hot, draft-free place till doubled in bulk about 1 hour.
Meanwhile, combine the fruit,nuts, and anise seed. Punch down the dough and return it to a lightly floured board. Knead in the fruit mix, keeping the syrupy pcs dusted with flour till they are worked into the dough. Divide the dough in half. Carefully roll each piece into a 24 inch 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. Healthy pinch the ends together well. Brush the dough with melted shortening. Push aside the twist to make a place for each egg.
Push Large eggs down carefully as far as possible.
Cover the bread with wax paper and let rise in a hot, draft-free place till double in bulk, about 1 hour. Bake the bread in a preheated 350F oven for about 35 min or possibly till a toothpick inserted in a twist comes out clean.
Place on a wire rack to cold. Once the bread is cold, drizzle the icing on top between the Large eggs, and decorate with colored sprinkles.
Makes 1 loaf.