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

   3/4 c  Butter flavored shortening;
          - room temperature
 1 1/2 c  Sugar
     3 lg Eggs; room temperature
     3 lg Egg yolks; room temperature
     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

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 1 1/2 c  Confectioners' sugar
     3 tb Milk
   1/2 ts Almond extract
          Almonds; sliced, toasted -OR-
          Assorted sprinkles

 Set oven @ 350°F/175°C.

 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.

 Recipe by Tina Mirilovich, Johnstown, Pennsylvania

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

 Uncle Dirty Dave's Archives

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