Provencal Christmas Eve Bread

Recipe taken from A Continual Feast by Evelyn Birge Vitz

6 3/4 tsp. active dry yeast

1/2 c lukewarm water

4 1/4 C flour

grated rind 1 lemon

grated rind 1 orange

1 tsp. salt

2/3 C brown sugar

1 C olive oil

2 eggs

diluted triple sec

In a bowl, sprinkle the yeast into the warm water. Stir in 1/2 C flour. Cover lightly and let double in bulk and become spongy. In a large bowl, mix the remaining flour, the lemon and orange rind, salt and brown sugar. Stir in the olive oil and the eggs , mixing well after each addition. Add the yeast-flour mixture. Mix thoroughly;the dough should be rather soft. Knead for 8-10 minutes. Place the dough into a greased bowl, turning the dough to grease the top. Cover and let the dough rise for 3 hours. Punch down the dough and knead it briefly, cover and let rise for another 3 hours. Make balls of dough about 3" in diameter. On a lightly greased baking sheet, lay the balls side by side touching each other, in a circle. Cover and let rise for 30 minutes. Bake at 350 for 30 minutes, or until golden brown. While the bread is still hot brush with diluted triple sec.