Easter Anise Loaf

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{"ops":[{"insert":"12 envelopes active dry yeast"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"1 cup lukewarm milk"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"1 teaspoon sugar"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"1 cup (1 stick) butter"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"2/3 cup sugar"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"1 tablespoon grated lemon rind"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"1 teaspoon aniseed"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"1 teaspoon salt"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"1 cup scaled milk"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"4 eggs, beaten"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"6 cups all-purpose flour"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"2 cups currants"},{"attributes":{"list":"bullet"},"insert":"\n"},{"insert":"5 hard boiled eggs, dyed red with food coloring"},{"attributes":{"list":"bullet"},"insert":"\n"}]}


{"ops":[{"insert":"1. In a small bowl proof yeast with cup milk and 1 teaspoon sugar.\n\n2. In a large bowl combine butter (softened, cut into bits), sugar, lemon rind, aniseed, and salt. Add scaled milk (while still hot); stir well. Cool mixture to lukewarm. Add yeast mixture. Add 4 eggs and 2 cups flour; beat with electric mixer on medium speed 2 minutes. By hand mix in 2 cups flour and currants. Dough should be soft and slightly sticky.\n\n3. Turn dough onto well-floured board; knead in 1 cups flour. Knead 10 minutes or until dough is smooth and satiny. Form dough into ball; place in greased bowl. Turn dough in bowl to grease top. Cover; let rise in warm place 1 hours or until double in bulk.\n\n4. Punch down dough. Divide into 3 equal pieces; shape each piece into 20-inch rope. Braid 3 dough ropes; form into circle. Press ends together. Place on greased baking sheet. Press dyed eggs into braid at intervals. Brush with melted butter. Cover; let rise in warm place until doubled in bulk.\n\n5. Bake in preheated 325 F oven 45 to 50 minutes or until golden brown. Cool on cake rack.\n\nYield: "},{"attributes":{"italic":true},"insert":"1 loaf."},{"insert":"\n"}]}

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