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Annettes Easter Bread Recipe


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     Annettes Easter Bread

Category   Desserts - Breads
Sub Category   Holiday Dish
Servings   6 loafs
Preptime   6 1/2 hours

12 Eggs beaten well
2 1/2 cups sugar
1 1/2 tsp salt
2 1/2 cus warm milk
1 strip (3 packages) dry yeast
3 TBLS lemon oil if you would like also yellow food coloring
2 cups melted crisco (do not substitue)
5 lb flour
1/3 cup waters

Use Exact Quanitites on your ingredients; Thes are also called Penias; Dissolve yeast in water- Beat eggs until frothy, add sugar gradually, then warm milk, then yeast, then melted crisco, then lemon oil.
when above is mixed, than add enough flour, begin by using mixer, then swithch to for, when you can't stir anymoreturn out onto counter, now this is the secret, add flour SLOWLY, little at a time till dough is soft and velvety. DO NOT KNEAD
Dough will have a velvet look, you should be able to pinch dough and it doesn't our hands, place in well greased bowl, cover with wet towel let rise 3 to 4 hours still double, now take out and separate into 6 parts then braid each part (separate each part into sections to mark your braids) now place these braids into loaf pans or round cake pans an cover with wet towel & dry towel. Let rise until double aboutr 2 hours if placed in sun. bruch with beaten eggyoulks and tinge ow water. use your fingers , do it getly, if you want sprinkle with candy decorations on top. bake at 375 for 10 min then 325 for 25 or more until golden brown

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