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Italian Easter Bread


  • 2 pkg. active dry yeast
  • 1 cup warm water
  • 2 tsps sugar
  • 1 teaspoon salt
  • milk
  • 3/4 cup sugar
  • grated rind and juice of 1 large orange and 1 lemon
  • 4 eggs
  • 3/8 cup oil
  • 2 tsps spirit of anise (or crushed anise seeds)
  • 1 1/2 cup raisins or mixed fruit
  • 6 - 8 cups flour


In large bowl sprinkle yeast into warm water; add sugar and let stand for about 8 -10 minutes or until frothy and yeast is dissolved. Measure combined lemon and orange juice. Add milk to make 1 cup. Combine with sugar and salt in saucepan. Scald; let cool until lukewarm. Add to yeast mixture. Mix together. Stir in 3 cups of flour. Add eggs. Mix well. Stir in anise, then oil, rated orange and lemon rinds and raisins. Mix well. Stir in enough flour to make a soft, non-sticky dough. (3-5 cups) Turn out on a lightly floured board and KNEAD until smooth and satiny - about 10 minutes. Place in greased bowl; turn dough over to grease top. Cover and let rise in a warm place for approx. 1 1/2 hours. Punch down and knead lightly a few times. Divide into 3. Shape each into loaves. Place in 3 greased bread pans. Cover and let rise until double in size - about 1 hour. Brush with beaten mixed with 1 tsp. sugar. Bake at 350F degree for 20 minutes, then lower temperature to 300F degree and continue baking for about 15 minutes or until browned and well done.

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