In the Kitchen With Family & Friends: An Anniversary Collection of Yummy Recipes & Fond Memories for Sharing With Those You Love!
Enjoy this recipe fromIn the Kitchen with Family & Friends Cookbook.Italian Easter Bread1/2 c. warm water2 pkgs. active dry yeast1/2 c. milk, scalded1/2 c. sugar1 t. salt2 eggs, beaten1/2 c. shortening, softened4-1/2 to 5 c. all-purpose flour2 t. lemon extract1/2 c. golden raisins1 doz. white-shell eggs1 pkg. egg coloring kitPour water into a large mixing bowl; add yeast and stir until dissolved. Cool milk to lukewarm and add dry mixture. Add sugar, salt, eggs, shortening and lemon extract. Blend in flour and knead until dough is smooth and elastic, about 10 minutes; add raisins. Shape dough into a ball and place in an oiled bowl. Cover with a towel and let rest in a warm place until double in size, about 2 hours. Tint uncooked eggs according to package directions; let dry while dough in rising. Divide dough into 3 portions. Roll each out into equal lengths and braid. Form braid into a circle and place on a greased cookie sheet. If desired, place eggs between each "nest" or braid, the eggs will cook while baking, cover and let rise for 40 minutes. Bake at 350 degrees for 35 to 45 minutes.