Easter Bread

Dissolve Crisco in just enough warm water to cover. Similarly, soak raisins in just enough hot water to cover (I add a little anisette to it).

Dissolve yeast in 1 cup warm water and 1 teaspoon sugar.

Crack all of the eggs into a large bowl, leaving 6 yolks out to brush on top.

Combine dry ingredients (flour, salt, 2 cups sugar) and the yeast mixture.

Combine the rest of the ingredients (anise flavoring, anisette, raisin mixture and dissolved Crisco) with the eggs.

Combine wet and dry ingredients, making sure not to over mix. Let the dough rise in a warm place until doubled.

Punch down and divide into 2 large loaves or 4 small loaves. Divide each loaf again into 3 balls. Roll these three balls into long ropes. Braid the ropes and make into a circle (Grandma never showed me this so I do the best I can). Once a circle is made, tuck a whole raw egg (still in its shell; it will cook in the oven, but be careful not to crack it) in the center or tuck 2 eggs into the braid (depends on size of loaf; just tuck the egg under a rope the best ya can). Let rise again.

Bake at 375ºF for 15 minutes then reduce the heat to 300ºF for the remaining time 3/4 to 1 hour.

Brush the reserved whisked egg yolks onto the bread with about half an hour left in the cooking time.