Italian Easter Bread

Here is a healthy addition to your Easter meal.  It has become a tradition in my house.  Enjoy!

Ingredients:

• 1 package Rapid Rise active dry yeast, about 2-1/4 teaspoons
• 2/3 cups milk • Pinch of salt
• 2 T butter or extra virgin olive oil
• 2 eggs, beaten
• 1/4 cup sugar
• 2.75-3.25 cups flour (approximately)
• 5 cooked dyed Easter eggs dyed with natural food coloring available at Wholefoods

Combine dry ingredients in large bowl

Heat milk and butter in small saucepan over low heat until warm 120-130 degrees F

Add to dry ingredients and beat for 2 min at medium speed Add 2 eggs and ½ C flour and beat at high speed for 2 min

Stir in enough additional flour to make a soft dough Turn on to a floured board and knead for 8-10 min. ( if you have a Kitchen Aid mixer use the kneading attachment it’s a lot easier! )

Place dough in a lg bowl greased with butter.  I use a stainless steel bowl and place it on the top of my stove (not on a burner or near a hot burner).

Cover with a slightly damp towel. I always use an organic or natural flour sack towel for this, to avoid unwanted toxins such as dioxins used as bleaching agents.  These are not always easy to find.  A good source is www.lillyandpineapple.com  Let rise until doubled.  It takes about an hour.

Remove from bowl and punch down dough on floured board. Divide in half and roll each half with your hands (flour your hands) into a 24 inch long rope. Twist the ropes loosely to form a ring on a greased with butter or olive oil baking sheet.

Brush or drizzle with melted butter Place your cooked colored eggs into spaces on the twist. Cover with your food safe towel.  Let rise for about an hour until doubled.