Italian Easter Bread Recipe
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|1/4 c||warm water|
|3/4 c||warm milk|
|1 tsp||lemon zest, grated|
|4 1/4 c||flour|
|1 tsp||melted butter|
|1||egg white, scrambled|
|6||colored eggs (raw) (3 for each loaf - this is a guess)|
Bridgewater, NJ (pop. 38,280)
Member Since Feb 2011
This is my mom's recipe. She got it from her girlfriend, Bernie. Both great cooks. The directions weren't that great so I had to improvise a bit. I'm posting this for Val who requested it. Val, hope you make this and let us know how it turns out. Will definitely be making this for Easter this year!
Sprinkle yeast in warm water to dissolve.
Cream butter and beat in sugar, egg yolks and salt. Then stir in warm milk, lemon zest, vanilla and yeast mixture.
Add 2 cups of the flour and beat for 5 minutes.
Gradually beat in remaining flour, then place dough on floured board and knead.
Place dough in greased bowl and top with a little melted butter. Let rise 1 1/2 to 2 hours, then knead again.
Cut dough into 6 pieces and roll each piece into a rope.
Form 3 ropes into a braid (you will get two loaves).
Nestle colored raw eggs throughout each braid.
Brush top of loaves with egg whites.
Bake at 325 degrees for 45 minutes or until golden brown.