White Honey Bread

2 packages (1/4 ounce each) active dry yeast
2-1/2 cups warm water (110° to 115°)
1/2 cup butter, melted
1/2 cup honey
2 eggs
3 teaspoons salt
8 to 9 cups all-purpose flour

In a large bowl, dissolve yeast in warm water. Add the butter, honey, eggs, salt and 4 cups flour. Beat on medium for 3 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled; about 1 hour. Punch dough down. Divide into thirds. Shape into loaves. Place in three greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 3 loaves (16 slices each).

Italian Easter Bread

3 to 3-1/2 cups all-purpose flour
1/4 cup sugar
1 pkg (1/4 ounce) active dry yeast
1 tsp salt
2/3 cup warm milk (120° to 130°)
2 Tbsp butter, softened
7 eggs
1/2 cup chopped mixed candied fruit
1/4 cup chopped blanched almonds
1/2 tsp aniseed
Vegetable oil

In a bowl, combine 1 cup flour, sugar, yeast and salt. Add milk and butter; beat 2 minutes on medium. Add 2 eggs and 1/2 cup flour; beat 2 minutes on high. Stir in fruit, nuts and aniseed; mix well. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. If desired, dye remaining eggs (leave them uncooked); lightly rub with oil. Punch dough down. Divide in half; roll each piece into a 24-in. rope. Loosely twist ropes and tuck eggs into openings. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 30-35 minutes or until golden brown. Remove from pan; cool on a wire rack.

A Taste of Home Recipe