MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Italian Ricotta Easter Bread
Categories: Breads, Cheese
Yield: 18 servings

3/4 c Butter flavored shortening;
- room temp
1 1/2 c Sugar
3 lg Eggs; room temp
3 lg Egg yolks; room temp
1 c Whole milk ricotta cheese
1 ts Almond extract
6 c A-P flour
1 tb Baking powder
1 ts Salt
1/2 c Milk

MMMMM---------------------------GLAZE--------------------------------
1 1/2 c Confectioners' sugar
3 tb Milk
1/2 ts Almond extract
Sliced toasted almonds
+=OR=+
Assorted sprinkles

Set oven @ 350ºF/175ºC.

Cream shortening and sugar until light and fluffy, 5-7
minutes. Add eggs and egg yolks, 1 at a time, beating
well after each addition. Beat in ricotta and extract.
In another bowl, whisk 5 cups flour, baking powder and
salt; add to creamed mixture alternately with milk,
beating well after each addition. Stir in final 1 cup
flour by hand.

Turn onto a lightly floured surface; divide into thirds.
Roll each into an 18" rope. Place ropes on a parchment
lined baking sheet and braid. Pinch ends to seal; tuck
under braid. Bake until a toothpick inserted in center
comes out clean, 45-55 minutes (do not overbake). Remove
to wire rack to cool.

Meanwhile, beat confectioners' sugar, milk and extract
until smooth. Brush on bread while still warm; top with
sliced almonds or sprinkles.

Tina Mirilovich, Johnstown, Pennsylvania

Makes: 18 servings

RECIPE FROM: https://www.tasteofhome.com

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