---------- Recipe via Meal-Master (tm) v8.02
  
       Title: EASTER EGG BREAD
  Categories: Breads
       Yield: 1 servings
  
       3 c  Flour, unsifted
     1/4 c  Sugar
       1 ts Salt
       1 pk Active Dry Yeast
     2/3 c  Milk
       2 tb Margarine
       2    Eggs, room temperature
     1/2 c  Mixed Candied Fruits
     1/4 c  Blanched Almonds, chopped
     1/2 ts Anise Seeds
            Melted Margarine
       5    Colored RAW Eggs
            Powdered Sugar
            Colored Sprinkles
  
   In a large bowl, mix 1 cup flour, sugar, salt and
   yeast. Combine milk and 2 tablespoons margarine in a
   sauce pan and heat over low heat until warm.
   (Margarine does not need to be melted). Gradually add
   to the dry ingredients and beat 2 minutes on medium
   speed, scraping side occasionally. Add the eggs and /
   cup of flour, beat on high speed for 2 minutes. Stir
   in enough flour to make a soft dough. Put on a floured
   board and kneak until smooth and elastic. Place in a
   greased bowl and turn one to coat. Cover and let rise
   for 1 hours. Combine fruit, nuts and seeds. Punch down
   dough and knead in fruit mixture. Divide in half and
   roll each into a 24 long rope and braid loosely to
   form a ring on a greased cookie sheet. Put the raw
   eggs in the spaces, cover and let rise until double
   about 1 hour. Bake 30-35 minutes in a preheated 350oF
   oven. Cool on rack, frost with powdered sugar and
   sprinkles.
   
   Source: “The Yankee Kitchen” 04-02-93 (#4) [Deb from
   Boston]
  
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