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Granny White
Braided Easter Bread
2
1
1
1
2
2
2
1
1
1
5
1/4 to 3 1/4 c. flour
/4 c sugar
teaspoon salt
pkg rapid−rise dry yeast
eggs, beaten
/3 c warm milk
Tbsp butter, melted
Tbsp anise seed
/2 c candied fruit (optional)
/4 c chopped nuts (optional)
raw colored eggs
Combine 1 cup of the flour, sugar, salt, and yeast. Add dry mixture
to the milk and melted butter mixture, along with the eggs. Beat
with a mixer for 2 minutes. Stir in enough of the remaining flour
and the anise seed plus any of the candied fruit or nuts to make
a soft dough. Knead for 8 to 10 minutes. Add flour as necessary so
dough is not sticky. Let rise for about 1− 1 1/2 hour or until
double in size.
Divide dough in half. Roll each piece into 24" rope. Overlap dough
over itself (twist 2 pieces together) connecting the 4 end pieces
to form a wreath. place on greased baking sheet. Place the five
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