1 packet cake yeast
1 T. vegetable oil
1 dozen large eggs
juice of 1 lemon
1 pinch salt
1 oz. anisette
1/2 cup candied citron, chopped (optional)
3-1/2 lbs. (14 cups) flour
10 small colored eggs (optional)
1/2 cup powdered sugar
2 T. milk
1 tsp. vanilla extract
colored candies (optional)
Dissolve yeast in a little warm water. Add oil and set aside.
In a large bowl, combine eggs, lemon juice, salt, sugar, anisette, and citron if desired. Mix with your hands.
Add in yeast mixture and flour. Knead well.
Set in a warm place. Let rise till double - about 1 hour.
Punch down, let rise another hour.
Shape into two large loaves, or to create a traditional braided Easter Bread, separate the dough into four equal parts. Roll each part to about 36 inches long and 1-1/2 inches thick.
Using two long pieces of dough, form a loosely braided ring, leaving spaces for five colored (uncooked) eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.
Repeat with remaining dough.
Bake at 350 degrees until brown, less than 1 hour.
While still warm, glaze with icing of powdered sugar, vanilla, and milk. Add colored candies, if desired.