Happy Healthy Holidays!
A delicious and colorful yeast Easter Bread to bake for Easter holiday. Use candied fruit in pretty spring colors.
3 cups all-purpose flour
1/4 cup sugar
1 package active dry yeast
1 teaspoon salt
2/3 cup warm milk
2 tablespoons butter at room temperature
1/2 cup liquid egg substitute
1/2 cup mixed chopped candied fruit
1/4 cup chopped blanched almonds
1/2 teaspoon anise seed oil
In a mixing bowl, combine 1 cup flour, sugar, yeast and salt. Add milk and butter; beat 2 minutes on medium speed. Add 1/2 cup egg substitute and 1/2 cup flour; beat 2 minutes on high. Stir in fruit, nuts and aniseed; mix well.
Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured board; knead until smooth, about 6 to 8 minutes. Place in a greased bowl; turn once. Cover and let rise in a warm place until doubled; about 1 hour.
Punch dough down. Divide in half; roll each piece into a 24 inch rope.
Loosely twist ropes together; place on a greased baking sheet and form into a ring. Pinch ends together. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees for 30-35 minutes or until golden brown. Remove from pan; cool on a wire rack.
If desired, gently split ropes and tuck uncooked dyed Easter eggs into openings right after you form the ring. Proceed as stated above.
Recipe makes 16 servings Creamy Easter Eggs.
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