5 eggs (uncooked)
2 packages active dry yeast
1/2 cup warm water
1/2 cup warm water
1 1/2 cups sifted all-purpose flour
3/4 cup shortening
1 1/2 tablespoons lemon juice
1 tablespoon grated lemon peel
3/4 cup sugar
1 teaspoon salt
2 eggs
3 to 4 cups sifted all-purpose flour

Egg wash
1 egg yolk
1 tablespoon milk

Decoration
tiny multicolored candies

Lightly butter 15 1/2 x 12-inch baking sheet.

Dip in food dyes to color (follow directions on package) and set aside

5 eggs (uncooked)

Soften 2 pkgs. active dry yeast

in

1/2 cup warm water (11 degrees F to 115 degrees F. If using compressed yeast, soften 2 cakes in 1/2 cup lukewarm water, 80 degrees F to 85 degrees F.)

Set aside.

Meanwhile, pour into a large bowl

1/2 cup warm water

Blend in

1 1/2 cups sifted all-purpose flour

Stir softened yest, and add to flour-water mixture, mixing well.

Beat until very smooth.

Cover bowl with waxed paper and towel and let stand in warm place (about 80 degres F) for 1 1/2 to 2 hours.

Cream until thoroughly blended

3/4 cup shortening

1 1/2 tablespoons lemon juice

1 tablespoon grated lemon peel

Add gradually, creaming until fluffy after each addition, a mixture of

3/4 cup sugar

1 teaspoon salt

Add, one at a time, beating thoroughly after each addtion

2 eggs

When yeast mixture has doubled in volume, add to creamed mixture, beating thoroughly until smooth.

Measure

3 to 4 cups sifted all-purpose flour

Add about one-half the flour to yeast mixture and beat until very smooth.

Mix in enough remaining flour to make a soft dough.

Knead on a lightly floured surface.

Select a deep bowl just large enough to allow dough to double.

Shape dough into a smooth ball and place into greased bowl.

Turn dough to bring greased surface to top.

Cover bowl with waxed paper and towel and let dough rise until doubled (about 1 1/2 to 2 hours).

Punch down with fist.

Divide dough into two equal balls.

Let stand covered for 10 minutes.

Roll each ball out into a long roll about 26 in long and about 1 inch thick.

Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs.

Place on prepared baking sheet.

Place colored eggs into spaces of braid.

Cover loosely with towel.

Set dough aside in a warm place until doubled.

Bake at 375 degrees F 10 minutes.

Brush bread with a mixture of

1 egg yolk

1 tablespoon milk

Sprinkle with

Tiny multicolored candies

Bake 30 to 35 min. or until bread is golden brown. (Eggs will be hard-cooked.)

This recipe was first published in "The Italian Cookbook, 160 Masterpieces of Italian Cookery." It was put together by the staff home economists at the Culinary Arts Institute of Chicago (under the direction of Melanie De Proft). The book was first published by The Culinary Arts Institute (Chicago, Illinois)in 1954. The following note appears in the cook book at the beginning of this recipe: "Sprinkled with brightly colored candies and dotted with multicolored Easter eggs, this bread will add an extra holiday touch to a festive Easter dinner. Traditionally shaped in wreath form, or "corona di nove," many American cooks bake it in the shaape of rabbits or fancy Easter basskets." Photo of store-bought Italian Easter bread: Mary Melfi.

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