Italian Easter Bread

1. 1

   In a 2-cup measuring cup, combine milk with one teaspoon of sugar and the yeast. Set aside and let proof.

2. 2

   In a large mixing bowl, combine flour, sugar and salt. Cut butter into pieces and with your fingertips or a pastry blender blend into flour mixture until mixture resembles coarse meal. Lightly beat eggs with egg yolks.

3. 3

   Make a well in center of flour mixture and pour in yeast and egg mixtures, raisins and candied fruit. Stir mixture until a dough is formed.

4. 4

   Transfer dough to a floured surface and with floured hands, knead until smooth and elastic, about 10 minutes.

5. 5

   Transfer dough to an oiled large bowl and turn to coat. Let dough rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 hour.

6. 6

   Turn out dough onto a lightly floured surface and punch down dough. Divide in half; roll each piece into a 24-in. rope. Loosely twist ropes into desired shape.

7. 7

   Cover and let rise again until doubled, about 30 minutes.

8. 8

   Preheat oven 350u00b0F. Bake for 30-35 minutes or until golden brown. Remove from pan and cool on a wire rack.

No additional tips available.