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Easter Bread
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Recipe Information
Tom Ciavarella

Serves/Makes:6 Large Loaves

  • 12 Eggs
  • 3 Cups (700 ml) Sugar
  • 1/2 Cup (125 ml) Butter
  • 2 Cups (475 ml) Milk
  • 3 Pkgs. Dry Yeast or Equiv.
  • 2 Tbsp (30 ml) Anise Extract
  • 5 Lbs (2.3 kg). or more of Flour
  • 1/2 Cup (125 ml) Instant Potatoes or equivalent
  • Beat eggs in large pan.
  • Add sugar, melted butter, and all other ingredients except flour.
  • Add some flour and mix. Add remaining flour and knead until dough leaves sides of pan.
  • Cover with tight lid or plastic wrap. Set in warm place.
  • Let raise till doubled in volume and punch down.
  • Let raise again.
  • Divide into 6 portions and braid into loaves using three long strips for each loaf.
  • Place on greased cookie sheets allowing plenty of room as loaves will end up being about 6 inch wide X 15 inch long.
  • Place in warm area.
  • Brush loaves periodically with oil to keep them from drying out as they're raising. BE PATIENT. It will take some time for them to double in size.
  • Bake at 300 to 325 degrees (175 C.) - approx. 35 minutes or until tan.
  • Cool on rack and paint tops with powdered sugar icing.

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