FUGAZZA DI PASQUA (ITALIAN EASTER BREAD)

Ingredients:

• 3 - 3 ¼ cups bread flour
• ¼ cup sugar
• 1 tsp. salt
• 1 pkg. active dry yeast (or 1 heaping tablespoon bottled yeast)
• 2/3 cup whole milk
• 2 T. butter
• 2 large eggs
• 1 tsp. lemon extract and zest of 1 lemon or 1 tsp. anise extract
• 5 hard-boiled colored eggs
• ½ cup powdered sugar mixed with 1 T. milk or cream for glaze
• colored sprinkle candies

In mixing bowl of electric mixer, combine 1-cup flour, sugar, salt and yeast.  In a small saucepan, heat milk and butter until lukewarm. Add to dry ingredients and beat for 2 minutes on medium speed.  Add the eggs and 1-cup flour.  Add extract of choice and another cup of flour.  With dough hook, knead dough for 5 minutes in mixer.  Remove dough and place in greased bowl and turn once to grease the top of dough.  Cover; place in draft free place and allow the dough to double in size, about 1 hour.  Punch down.  Divide dough in half.  Roll each half into a 24” rope on a floured board.  On a greased baking pan, place the two ropes in a circular twist to form a ring.  Place the hard-boiled colored eggs tucked into dough, 1 in the center and 4 on the perimeter. Cover loosely with plastic wrap or a dishtowel; allow the dough to rise 30 minutes.  Bake in 350° oven for 30-35 minutes until golden brown. Remove from oven and while warm, brush top with powdered sugar glaze and sprinkle with colored candies.  Makes one 12” diameter bread.