How to write a (Italian) make traditional Easter bread

Preparation

In a large bowl, yeast in warm water with a pinch of sugar. Let stand 10 minutes. Beat remaining ingredients except flour. Flour, a cup at a time, to form a moist, sticky dough.

Turn onto a lightly floured surface. Kneading for about 5 minutes, adding flour as needed to keep the dough from sticking to the surface, a smooth, elastic dough.

Show in a lightly oiled bowl. Oil the surface of the dough and cover the bowl with a damp cloth. Place in the oven with the light on. The dough should double in size to between 6-12 hours. This is a slow rise and paste can stay overnight.

If the mass Punch bent down, and go on a lightly floured surface; divided into four pieces. Form four small oval loaves. If desired, each piece can be cut and woven to give a traditional look Easter bread into three strips.

Place the loaves on silicone mat or parchment paper baking sheets. Covered make it very lightly with plastic wrap and rest for two hours. Bake at 350 degrees F for 25 minutes or until golden brown. And let cool on a rack.

If bread is cooled completely used as is or frosted with icing simple lemon.