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| ITALIAN EASTER BREAD IV | |
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1 dozen eggs, beaten 3 c. sugar 12 tbsp. Crisco, melted 1 qt. milk, warm 3/4 cake household yeast 1 bottle lemon extract 1 bottle orange extract 1 bottle anisette extract (or 1 tbsp. anisette oil) 1/2 tsp. cinnamon 1 tbsp. vanilla 16 c. flour (or as needed) Let rise, punch down and let rise again. Then pan dough and let rise again. Before baking, brush with beaten egg and bake for 1 hour in 250 degree oven. | |
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recipe reviews #66845
Dina Sullivan (New York) says:
Excellent recipe. My mother used to make Italian Easter Bread and the recipe was not quite right complete when I tried to make it. I got frustrated and said I needed to find another Italian Easter Bread recipe and I believe I have found it. Thank you.
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