---------- 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 350°F
  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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