This recipe came from my great, great aunt Josephine, who was born in Calabria. She made these breads each year for everyone in the family. I took over this tradition when she passed away decades ago, and enjoy making them at Easter to adorn many dinner tables.

2 pkg. yeast

1 c warm water

1 c sugar

1 t salt

1/2 c butter, melted

1 c milk, warmed

6 c flour

3 eggs, beaten

1 T anise extract

6 hard cooked eggs, colored

Soften yeast in water and add a pinch of sugar to proof. 

Measure sugar and salt into large bowl. Stir in butter and milk until sugar dissolves. 

Beat in 2 c flour until smooth and add anise extract. Blend in yeast and eggs.

Stir in flour to make a soft dough and turn onto lightly floured surface. Knead until satiny, about 10 minutes. Shape into large bowl and put into a large, greased bowl, turning to coat all sides.

Cover and let rise in warm place until doubled in size, about 3 hours.

Punch down dough and let rest 10 minutes. Divide dough into two large or four small portions. 

Divide each portion into three pieces and roll into large ropes.  Braid three together, sealing ends. Take braided rope and fold under itself, creating a "nest". Insert one colored into center of each bread. 

Let rise for one hour. 

Brush with egg wash and bake at 350 degrees for 20 - 25 minutes until golden brown.

This is super easy and tastes amazing. It's a perfect addition to a nice antipasto. A warm basket of this on the table, and there won't be any left.

Bread:

1 c warm water

1 t active dry yeast

2 T sugar

1/2 c olive oil

2 t minced garlic

2 1/2 c flour

1 t salt

Topping:

2 T olive oil

1 T butter

3 onions, sliced

1 t sugar

1 c shredded white cheddar cheese

In large bowl, combine yeast, water and sugar. Stir and let rest 5 minutes. 

In a small bowl, combine olive oil, garlic and half the salt.

Pour half the oil mixture into the yeast mixture. Add flour and stir to combine.

Add dough to greased bowl and cover with a tea towel. Let rest 1 hour.

While dough is rising, prepare onion topping:

In large skillet, add oil and butter. Cook onions until caramelized, 20 minutes.

Preheat oven to 450 degrees. 

Pour reserved oil into 11 x 9 baking dish and spread with a brush.

Add dough and use fingers to spread to the edges. 

Top with remaining salt, onions and cheese.

Bake 20 minutes.