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Italian Easter Bread
This festive sweet bread is wonderful for Easter morning.1 package dry yeast1/4 cup warm water (105 to 110 degrees F)
3/4 cup butter, softened
3/4 cup granulated sugar
1/3 cup milk
1/2 teaspoon salt
1 tablespoon grated orange rind
1 tablespoon crushed aniseed
4 eggs
1 egg yolk
About 4 3/4 cups flour
1 cup raisinsBlend yeast with warm water and allow 5 minutes for it to dissolve. Add butter, sugar, milk, salt, orange rind, aniseed, eggs and egg yolk. Add 2 cups of the flour and beat at medium speed of electric mixer for 10 minutes. Add 1 cup flour at low speed. Add 1 3/4 cups flour, stirring until well blended. Cover bowl tightly with plastic wrap and let rise 1 1/2 to 2 hours.Punch dough down, turn out onto floured surface and knead 10 minutes. Gently knead in raisins. Divide dough into 2 balls. Form two (9 inch) flattened rounds on a greased baking sheet. Cover lightly with greased plastic wrap and allow to rise until "puffy" (40 to 45 minutes). Make topping.Topping
1/2 cup granulated sugar
1/4 cup flour
1/4 cup butter, softened
1/3 cup almond paste
1 egg white beaten with 1 tablespoon water
3/4 to 1 cup sliced almonds
Confectioners� sugarBlend sugar, flour, butter and almond paste with electric mixer until mixture resembles coarse crumbs. Brush top of rounds with egg white and water mixture. Place topping over loaves; then sprinkle with almonds. Press lightly. Bake in preheated 350 degree F oven about 30 minutes. Serve warm dusted with confectioners` sugar.
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