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Easter Bread Recipe

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This recipe for Easter Bread, by , is from The Sgambati Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Tuesday, October 28, 2008


4 Rapid Rise yeast
1/2 c butter
1 c milk
1/2 c Crisco
1 t salt
2 c sugar
1 T each - vanilla, lemon, anise extracts
12 eggs
1 orange rind, grated
11 c flour, separated into 2 cups and 9 cups

~In a saucepan heat the butter, milk, Crisco, salt, sugar and yeast, just until warm. Remove from heat and place in the bowl of standup mixer with dough hook attached.
~Add the extracts and mix to combine. Then add the eggs and continue beating until combined. Add the orange rind and 2 cups of flour. Mix to combine.
~Then add the remaining 9 cups of flour until dough is no longer sticky and is smooth and elastic (about 7 - 10 minutes).
~Turn out into large, greased bowl. Cover and let rise until doubled in size (about 2 hours). Form 4 loaves and put into 9x5x3 inch pans. Cover and let rise again until doubled (about 1-2 hours).
~Bake at 325 for 45 minutes. Remove from pans and let cool on wire racks.

Makes: 4 loaves

Number Of Servings:
Number Of Servings:
4 loaves




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