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Italian Easter Bread

A former Loaf of the Month (April 2010)

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Ingredients:

• 375g Carrs Breadmaker Strong White Flour
• 1 tsp fast action dried yeast
• 60g caster sugar
• 25g butter
• 1 tsp salt
• 170ml milk
• 2 eggs
• 80g dried mixed peel
• 50g blanched almonds, chopped
• ½ tsp anise seeds

Follow the manufacturers’ instructions regarding the order of liquid/dry ingredients, and set your machine to the dough/pizza setting.

Decorations :

• 5 eggs, dyed
• 30g butter, melted
• 125g icing sugar
• 15ml milk
• ⅛ tsp vanilla extract
• 3 tbsp hundreds and thousands

Directions

1. When the cycle is completed, tip the dough from the bread pan onto a lightly floured surface. Cut into two and roll each piece to about 60cm. Twist the two ropes together loosely and form into a ring on a greased baking tray. Pinch the ends together well. Brush the dough with melted butter.
2. Arrange spaces evenly in the twist to make a place for each egg, pushing them down carefully as far as possible. Cover with lightly oiled cling film and leave to rise in a warm, draft-free place until doubled in size, about 1 hour.
3. Remove the cling film and bake in a preheated 180°C (350°F, gas 4) oven for about 35 minutes or until a skewer inserted in a twist comes out clean. Place on a wire rack to cool.
4. Mix together the icing sugar, milk and vanilla extract.
5. When the ring is cool, drizzle the icing over the top between the eggs, and decorate with hundreds and thousands.

Sit back and enjoy!

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