Italian Easter Bread

The first thing I should tell you about this recipe is that it makes a lot of bread. Enough for a big Italian extended family back in the good old days. Plan plenty of time for working with dough, or divide the recipe. Read recipe carefully before embarking on this weekend baking adventure.

bullet 1 lb. butter or margarine (melted)
bullet 2 doz. eggs (yes, I really do mean that)
bullet 3 C sugar
bullet 3 T vanilla
bullet Juice of 1 orange and 1 lemon

Beat the eggs with the sugar, vanilla, orange juice, and lemon juice. Add melted butter or margarine.

In a separate large bowl, mix the following:

bullet 4 C flour
bullet 1 t salt
bullet 2 pkg. yeast
bullet finely grated rind from orange and lemon

Mix with wet ingredients. Add 12-14 C flour slowly until the mixture is the consistency of bread dough. Knead well. Allow to rise overnight. Pound down. Shape into loaves and allow to rise until double in bulk. Bake at 275 for about 40 minutes.

Sift 1 box confectioner's sugar into a large bowl. Add enough milk to achieve consistency of thin glaze. Glaze each loaf and sprinkle with brightly colored non-pareil sprinkles.