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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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EASTER BREAD

From: Chris Fennimore, QED Cooks
Primary category: Breads

Ingredients

1 1/2 cups milk
1 stick butter
1/2 cup sugar
1 tablespoon anise seed
1/4 cup warm water
1 tablespoon yeast
1 teaspoon salt
6 cups flour
1 tablespoon salt
2 eggs, lightly beaten
6 colored eggs, uncooked
Egg wash (one egg beaten with 1 tablespoon water)

Procedure

Heat the milk in the microwave until it bubbles. Stir in the sugar, butter and anise and allow to cool. Meanwhile, dissolve the yeast in the warm water and add one teaspoon of sugar. Allow to proof for 5 minutes. Stir the salt into 4 cups of the flour. Add the milk and yeast mixtures and stir to forma batter. Add the two eggs and continue to stir. Gradually add enough flour to make a dough. Turn out on a floured surface and knead for at least 8 minutes until very smooth. Place in a bowl and cover. Let rise until doubled in size. Turn the dough out and cut into three pieces. Roll each piece into a long rope about 1/2 inch thick. Braid the ropes and join the ends to make a round loaf. Place on a baking sheet that has been greased or covered with parchment paper. Separate the folds of the dough at intervals and insert the colored eggs. Let rise again for abut an hour. Brush carefully with the egg wash and bake at 350 degrees until deep golden brown. Transfer to a rack and cool.

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Easter Bread - REVIEWS

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