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La La's Piena (Easter Bread) Recipe

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This recipe for La La's Piena (Easter Bread) is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Makes 4 small loaves or 2 large loaves.
1 dozen eggs
10 cups flour
2 1/4 cups sugar
1 1/4 cup Crisco (room temperature)
1 whole orange rind (optional)
1/2 tsp. salt
Active Dry Yeast (comes in pkgs. of 3 use only 2
2 tsp. anise flavoring or use the liquer Ainesette

Frosting
1 1/2 cup confectioners sugar
Milk
Directions:
Directions:
Preheat oven to 300 - 325º Dissolve yeast in 1/2 cup plus 2T of warm water. Sprinkle 1/8 granulated sugar over yeast. Mix lightly. Set aside 10 min. Beat eggs (room temperature) for 20 minutes. Add sugar, salt, crisco, orange and anise to the eggs. Take 8 cups of the flour (hold back 2 cups). Put flour in a deep pan. Make a well. Add in the sugar, salt, eggs, orange, anise and crisco mixture. Add yeast. Knead dough. Get it all mixed. Your texture should be like taffy (sticky). If it's too moist, add your remaining 2 cups of flour. At the very end put a little cooking oil on your hands to remove excess dough. Rub a light glaze on your dough mixture. Cover it with a dish towel. Set aside to rise in a warm place for 6 - 7 hours. When it rises, push dough down and knead it. Whatever pan you use, grease and flour lightly. Make your loaf and set in pan. Let it rise again for 2 to 3 hrs. before baking. Bake large loaf for 45 min.to an 1 hr. Bake small loaf for 35 min.

Frosting
1 1/2 cups confectioners sugar
Add water or milk slowly to get the consistency you want. You can glaze twice if you like a heavier coating. Add your sprinkles.

 

 

 

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