Easter Twist Bread
Ingredients
- flour - 3-3/4 to 4 c
- Sugar - 1/3 c
- Orange Peel - 1 Tbs, grated
- Salt - 1/2 tsp.
- Anise Seed - 1/2 tsp.
- Active Dry Yeast - 2 pckgs.
- Milk - 1/2 c
- Water - 1/4 c
- Margarine - 1/4 c
- Eggs - 8 (at room temperature)
- Almond Slivers - 1/4 c, chopped
- Water - 1 Tbs
- Food Coloring
- Confectioners Sugar Glaze
Instructions
Mix 1-1/4 cup flour, sugar, orange peel, salt, anise and undissolved yeast. In saucepan, heat milk, 1/4 cup water and margarine to 120° - 130°. Add to dry ingredients and beat 2 minutes at medium speed, scraping bowl occasionally. Add 2 eggs and 1/2 cup flour. Beat high 2 minutes. Stir in almonds and remaining flour to make soft dough. On floured surface, knead 8-10 minutes, place in greased bowl, turn to grease top. Cover. Let rinse in warm draft-free place until double in size. About one hour. Punch down dough. Divide in half. Roll each piece into 24 inch rope. On greased baking sheet, loosely twist ropes. Shape into circle, seal ends. Place 5 eggs between ropes in twist. Cover. let rinse until double size about one hour. Beat remaining 3 eggs and water. Brush on loaf. Bake at 350° for 30-35 minutes. Remove from sheet and cool on rack. Brush eggs with food coloring. Drizzle bread with confectioners sugar glaze.
