Italian Easter Bread

1. Mix 1 cup of flour with sugar, salt, and yeast in a bowl and stir well.
2. Place milk and anise extract into a small saucepan.
3. Cook over low heat, and warm to about 43°
4. Make a well in the center of the flour mixture with your hand.
5. Pour in the milk mixture.

Note: Swirl with your hand in a circular motion to combine the flour mixture with the milk mixture.

6. Mix in butter and eggs one at a time.
7. Mix in remaining flour until dough begins to pull together.
8. Turn the dough out onto a floured work surface, and knead until soft but elastic; about 8 minutes.
9. Cover with a damp cloth, and let dough rest for 10 minutes.
10. Cut dough into halves.
11. On floured work surface, roll each half into a ball, then shape the balls into 2 long pieces, about 1 ½ inches thick and 18 to 20 inches long.
12. Pinch the 2 top ends together and loosely twist the pieces to form a twisted loaf.
13. Pinch the bottom ends together and tuck the two ends underneath the loaf.
14. Grease a baking sheet, lay the loaf onto the prepared sheet, and cover with a damp towel.
15. Let the dough rise until it doubles; about 1 hour.
16. Brush loaf with beaten egg, and sprinkle with colored decorating dragees.
17. Preheat oven to 175°
18. Bake the decorated loaf in the preheated oven until golden; 20 to 25 minutes.

Note: Monitor closely to make sure that the bread does not begin to burn.

19. Transfer to wire rack immediately after baking to cool. 

Trivia

In 2011, Italy made the largest Easter egg on record. It was 10.39 metershigh and weighed 7,200 kg.