Italian Easter Bread

Laura Yoder

By
@lkyoder34

This bread can also be glazed with a mixture of confectioners sugar and milk. Drizzle over cooked bread then sprinkle with colored sugar or pareils


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Method:

Bake

Ingredients

3-31/2 c
all purpose flour
1/4 c
sugar
1
pkg. active dry yeast
1 tsp
salt
2/3 c
warm milk (120-130 degrees)
2 Tbsp
butter - soft
7
eggs
1/2 c
chopped mixed candied fruit
1/2 c
chopped blanched almonds
1/2 tsp
aniseed
canola oil

Directions Step-By-Step

1
In a large bowl, combine 1 cup flour, sugar, yeast and salt. Add milk and butter; beat 2 minutes on medium. Add 2 eggs and 1/2 cup flour; beat 2 minutes on high. Stir in fruit, nuts and aniseed; mix well. Stir in enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
If desired, dye remaining eggs (leave them uncooked); lightly rub with oil. Punch dough down. Divide in half; roll each piece into a 24-in. rope. Loosely twist ropes and tuck eggs into openings. Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 30-35 minutes or until golden brown. Remove from pan; cool on a wire rack. Yield: 1 bread.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Flour
Regional Style: Italian