Easter Twist Recipe
This Easter Twist is a sure twist from your normal Easter fare ! Try this sweet lemony bread seasoned with aniseed will fast win the hearts of your guests this Easter. Try this Easter Twist and tell me if you like it.
Ingredients
1/3 cup milk
3 tablespoons unsalted butter
2-2 1/2 cups flour
1/4 cup sugar
1/4 teaspoon salt
1/2 tablespoon active dry yeast
3/4 teaspoon grated lemon peel
1/4 teaspoon aniseeds
1 egg
5 uncooked eggs, dyed scarlet
1 egg white, slightly beaten
Directions
1 Heat milk and butter to hot (120°-130°F). Combine 1 1/2 cups flour, sugar, salt, and yeast in mixing bowl. Add milk mixture and mix thoroughly.
2 Add lemon peel, aniseeds, and egg. Mix thoroughly.
3 Add enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes.
4 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 hour.
5 Punch down dough.
6 For a wreath, divide into 3 equal pieces and braid, forming into a wreath.
7 Place wreath on greased baking sheet. Place dyed eggs around the wreath, equally apart.
8 Cover; let rise in warm place until double€”about 30 minutes.
9 Brush egg white on top of dough. Bake in preheated 350°F oven about 30 minutes or until done.
2 Add lemon peel, aniseeds, and egg. Mix thoroughly.
3 Add enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes.
4 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 hour.
5 Punch down dough.
6 For a wreath, divide into 3 equal pieces and braid, forming into a wreath.
7 Place wreath on greased baking sheet. Place dyed eggs around the wreath, equally apart.
8 Cover; let rise in warm place until double€”about 30 minutes.
9 Brush egg white on top of dough. Bake in preheated 350°F oven about 30 minutes or until done.
