Italian Easter Bread

You will find this traditional Italian Easter Bread to be easy and fun to make.  I have been making this for quite a few years.  Following is the recipe:

2 packets of active dry yeast

½ cup warm water (95° to 110°)

½ cup unbleached all purpose flour (King Arthur is recommended)

1 t. sugar

1-cup hot milk

¼ cup unsalted butter

1 t. salt

½ cup granulated sugar

2 t. vanilla

2 eggs, lightly beaten

4 to 5 cups unbleached all purpose flour (King Arthur)

1-cup light or dark raisins (soak in water to plumb)

1 T. water

3 uncooked eggs (colored)

Colored sprinkles

Instructions:

• In medium bowl or 4 cup measuring cup combine warm water, yeast, sugar and ½ cup flour. Cover with plastic and a towel. Allow to rest for 10 minutes.
• Heat 1 cup milk until it begins to scald
• Add the milk to a mixer bowl and immediately stir in the butter, sugar, vanilla, eggs and salt. Stir until butter is melted.
• After the yeast is bubbly, add to the milk mixture and mix together.
• Using dough hook, add one cup of flour at a time until dough is soft and breaks away from the bowl.
• Oil a large bowl and set aside.
• Remove dough from mixer bowl and knead in the raisins using enough flour to keep dough from    sticking. Dough should not be sticky.
• Add the dough to the prepared bowl and coat all sides of dough with the oil.
• Cover with plastic and a towel. Set in warm place until dough is double in size (45 to 55 minutes).
• While dough is rising, place raisins in a bowl and fill with warm water -just to cover. (If too much water is added, you will rinse away the natural sweetness of the raisins.)
• After dough has doubled, place dough on a work surface and form into a ball.
• Divide into three equal pieces and allow to rest 15 minutes.
• Rinse the raisins and toss with a little flour.
• Evenly divide raisins among each piece of dough and work into the dough.
• Shape each piece of dough into a log shape approximately 12-14" long.
• Place each log side by side on baking sheet covered with parchment or a Silpat.
• Take each log and cross over like you are braiding. Seal each end. You can leave the bread long or form a circle.
• Place colored uncooked eggs in the folds. Cover bread and rise until double in size.
• Preheat over to 375°F. Brush the top of the bread with egg wash and top with colored sprinkles.
• Dust with colored sprinkles.
• Bake until browned (25 to 35 minutes).
• Freezes well, also.