Traditionally shaped in wreath form, or "corona di nove", many American cooks bake it in the shape of rabbits or fancy Easter baskets.

Lightly butter 15 1/2 x 12 inch baking sheet.

Dip 5 uncooked eggs in food dyes to color; follow directions on package; and set aside.

Soften:

in

If using compressed yeast, soften 2 cakes in 1/2 cup lukewarm water, 80 to 85 degrees. Let yeast stand 5 to 10 minutes.

Meanwhile, pour into a large bowl:

Blend in:

Stir softened yeast, and add to flour-water mixture, mixing well. Beat until very smooth. Cover bowl with waxed paper and towel and let stand in warm (about 80 degree) place for 1 1/2 to 2 hours.

Cream until shortening is softened: 1 tbsp. grated lemon peel

Add gradually, creaming until fluffy after each addition, a mixture of: 1 tsp. salt

Beat until thick and piled softly: 1 egg white

Add beaten eggs in thirds to sugar mixture, beating thoroughly after each addition. Add yeast mixture, mixing well.

Measure:

Add about half of the flour to yeast mixture and beat until very smooth. Mix in enough remaining flour to make a soft dough. Knead on a lightly floured surface.

Select a deep bowl just large enough to allow dough to double. Shape dough into a smooth ball and place into greased bowl. Turn dough to bring greased surface to top. Cover bowl with waxed paper and towel and let dough rise until doubled, about 1 1/2 to 2 hours.

Punch down with fist. Divide dough into 2 equal balls. Let stand covered for 10 minutes.

Roll each ball out into a long roll about 36 inches long and 1 to 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the 5 colored eggs. Place on prepared baking sheet. Place colored eggs into spaces of braid. Cover loosely with towel. Set dough aside in a warm place until doubled. Bake at 350 degrees for 10 minutes.

Brush bread with a mixture of: 1 tbsp. milk

Sprinkle with:

Bake 40 to 45 minutes or more, or until bread is golden brown. Eggs will be hard-cooked.