PERRUSO'S ITALIAN EASTER BREAD

Steps:

• Soften yeast in 1/2 cup warm water for around 5-8 minutes.
• Meanwhile blend 1&1/2 cups of flour with remaining warm water in a large mixing bowl.
• Mix well.
• Add yeast mixture.
• Mix until fairly smooth.
• Cover bowl with a dish towel and let sit in a warm area until dough mixture has risen, about 1 hour.
• After about 30 minutes, in a medium sized bowl, mix shortening with lemon juice and grated lemon peel.
• Mix together sugar and salt, then add half to shortening, creaming until fluffy.
• Add remaining sugar-salt mixture stirring well.
• Beat two eggs and one egg white until piled softly.
• Add beaten eggs, in thirds, to shortening/sugar mixture and mix well.
• Add 2&1/2 cups of flour to yeast mixture and mix until smooth.
• Continue to add flour, a little at a time, mixing until dough holds together in a kneadable ball.
• Turn dough out onto a lightly floured surface and continue to work in flour, kneading 8-10 minutes.
• The amount of flour needed will vary, depending on humidity.
• Grease a large bowl with vegetable oil.
• Put in dough, turning to coat.
• Cover with a dish towel and allow to rise in a warm place until doubled, around 1&1/2 hours.
• Punch down risen dough and divide into two balls.
• Let stand covered for 10 minutes.
• Roll each ball into a long roll about 30 inches.
• Then "braid or twist" rolls together, making a wreath and pinch ends together.
• Place on a cookie sheet or baking pan.
• Gently, and at even intervals, bury the colored eggs by separating strands.
• Cover with a dish towel and let stand for 30 minutes.
• Bake in a preheated 350°F oven for 10 minutes.
• Brush with an egg beaten with milk.
• Continue baking for 40 to 45 minutes.
• Bread should be golden brown when done, and the eggs will be baked, but just like hard boiled eggs.
• Serve with butter.