Easter Bread

Directions

1. 1
   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).
2. 2
   Dissolve yeast in 1 cup warm water and 1 teaspoon sugar.
3. 3
   Crack all of the eggs into a large bowl, leaving 6 yolks out to brush on top.
4. 4
   Combine dry ingredients (flour, salt, 2 cups sugar) and the yeast mixture.
5. 5
   Combine the rest of the ingredients (anise flavoring, anisette, raisin mixture and dissolved Crisco) with the eggs.
6. 6
   Combine wet and dry ingredients, making sure not to over mix. Let the dough rise in a warm place until doubled.
7. 7
   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.
8. 8
   Bake at 375°F for 15 minutes then reduce the heat to 300°F for the remaining time 3/4 to 1 hour.
9. 9
   Brush the reserved whisked egg yolks onto the bread with about half an hour left in the cooking time.