Easter
Crown Bread
3
to 3 1/2 cups all purpose flour (divided use)
1/4
cup granulated sugar
1
package active dry yeast
1/2
tsp salt
2/3
cup warm milk
2
Tbsp softened butter or margarine
2
eggs
1/2
cup chopped mixed candied fruit
1/4
cup chopped blanched almonds
1/2
tsp aniseed
5
UNCOOKED eggs
non-toxic
egg coloring
vegetable
oil
1.
In a large mixing bowl, combine 1 cup flour, sugar, yeast and salt.
2.
Add the milk and butter.
3.
Mix with electric mixer for 2 minutes on medium.
4.
Add the 2 eggs and 1/2 cup flour.
5.
Beat on high for 2 minutes.
6.
Stir in the fruit, nuts and aniseed, mixing well.
7.
Stir in enough remaining flour to form a soft dough.
8.
Turn out onto a lightly floured surface and knead until smooth and
elastic (approx 6 to 8
minutes).
9.
Place in a grease bowl, turning once to grease the top.
10.Cover
with a damp cloth or plastic wrap.
11.Let
rise in a warm place until doubled in size (about an hour).
12.Meanwhile,
color the 5 eggs (leave them uncooked) with nontoxic dyes.
13.When
dry, lightly rub them with vegetable oil.
14.Punch
down the risen dough.
15.Divide
in half.
16.Roll
each half into a 24-inch rope.
17.On
a greased baking sheet, loosely twist the two ropes together.
18.Form
into a ring and pinch the ends together.
19.Gently
split the ropes and tuck the 5 colored UNCOOKED eggs into the openings.
20.Cover
and let rise again until doubled (about 30 minutes).
21.Bake
in a 350 degree F oven for 30 to 35 minutes or until golden brown.
22.Remove
from the baking sheet and cool on a wire rack.
