Ingredients
EASTER SWEET BREAD
3 lbs. flour (12 c.)
3 pkgs. yeast
4 c. sugar
5 to 6 eggs
2 1/2 sticks of margarine
2 c. warm water
2 c. milk
1 shot anisette or sambucca
Instructions
Put yeast in water; stir until dissolved. Set aside. Heat milk and add
margarine. (Let margarine melt in milk.) In large bowl, mix flour and
sugar. In another bowl, beat eggs by hand and add egg to cooled milk. Add
yeast to egg and milk. Make a well in flour and add egg mixture. If loose,
add a little flour at a time until texture is so you can knead it. (Be
careful not to add too much flour, as this will cause the bread not to rise
) Put on table or board and knead for 20 minutes. Put dough in clean bowl
and let rise for 3 hours. Should double in size. After 3 hours, knead again
for 5 minutes. Place in loaf pans, let rise again for 2 hours. Brush tops
with egg mixture and bake at 300 degrees for 1 hour. Bread is done when it
sounds hollow when tapped. Yield: 5 loaves, depending on pan size.
