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  • Grand Mom Sidotti's Easter Bread
    Recipe contributed by Phil Sidotti
    • 5 pounds flour sifted
    • 1 1/2 cups Crisco melted
    • 3 cups sugar
    • 12 eggs (reserve 6 egg whites for glaze)
    • 6 packages dry yeast
    • 1 teaspoon salt
    • 1 quart milk
    • 6 teaspoons baking powder
    • 1 ounce anise seed or to taste
    • Toasted sesame seeds
    Scald milk. Set aside to cool and add sugar. Add melted Crisco, reserving enough Crisco for final kneading--set aside. Dissolve yeast in 1/2 cup of warm milk. Sprinkle with a teaspoon of sugar and set aside to proof. Beat eggs thoroughly. Mix flour and salt and baking powder in a large pan. Make a well in center -- add cooled milk mixture. Add eggs and yeast. Incorporate flour gradually until liquid is absorbed and knead until smooth - About 10 minutes. Place in a large greased pan - cover with waxed paper and put in a warm place to rise - About 4 - 5 hours - until doubled in size. Punch down and cover again and let rise until doubled in size again. Punch down and let rest while greasing cookie sheets. Roll dough into braids or other shapes, cover and let rise again briefly - on baking trays. Bake on greased cookie sheets - 375 degrees for about 20 minutes or until golden brown. Let cool and brush with beaten egg white and return to oven for about 5 - 10 minutes. Makes 100 biscuits.

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