Prep Time:
30 mins
Cook Time:
30 mins
Additional Time:
2 hrs 35 mins
Total Time:
3 hrs 35 mins
Servings:
12
Yield:
1 loaf
Ingredients
Directions
Combine milk, oil, salt, orange extract, 2 room temperature eggs, sugar, orange zest, 4 cups flour, and yeast in a bread machine, in that order. Set to Dough cycle and start the machine; be sure to peek inside while dough is mixing and add additional flour as needed to create a soft, but not wet, dough.
Transfer dough to an oiled bowl and let rise until doubled in size, about 1 hour.
Meanwhile, bring a medium pot of water to a boil over medium-high heat. Reduce heat to a rapid simmer, add 4 whole eggs, and simmer for 6 minutes. Remove from heat and transfer eggs to a bowl of ice water to cool quickly.
Paint eggs on bread with liquid food dye. Be careful not to drip dye onto bread. Let dry for about 10 minutes. Brush bread with anisette liqueur and let dry before serving, about 5 minutes more.
Cook’s Note
Add ingredients as recommended by your individual bread machine instructions.
This can also be made into 2 smaller loaves.
You can use melted butter instead of vegetable oil. You can use Sambuca or Ouzo for the anisette liqueur.
Remember, the eggs are edible, but if you are not eating them right away, then remove them from the bread and store them in the refrigerator.
You can make this bread up to the point of braiding, adding eggs, and letting rise a day ahead. Cover and keep in the refrigerator, removing an hour before cooking.
Nutrition Facts (per serving)
| 315 | Calories |
| 10g | Fat |
| 45g | Carbs |
| 9g | Protein |
