Instructions: In small bowl proof yeast with 1/4 cup milk and 1 teaspoon sugar.

In large bowl combine butter (softened, cut into bits), sugar, lemon rind, aniseed, and salt. Add scalded milk (while still hot); stir well. Cool mixture to lukewarm. Add yeast mixture. Add 4 eggs and 2 cup flour; beat with electric mixture on medium speed 2 minutes. By hand mix 2 1/2 cups flour and currants. Dough should be soft and slightly sticky.

Turn dough onto well-flour board; knead in 1 1/2 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 1/2 hours or until double in bulk.

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 double in bulk.

Bake in preheated 325F oven 45 to 50 minutes or until golden brown. Cool on cake rack

Yield 1 loaf.

MESSAGE bread-bakers.v099.n017.11 -

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.