Grandma Rose's Italian Easter Bread 1947
"Grandma Rose was from Calabria Italy. We always had this at Easter time. Great for toast and really good for French Toast. Just eat with a dab fresh butter and a cup of coffee. If you braid it, you can put sugar cubes on top that will burst in the oven in those areas, That is how the Italian bakeries do the tops. Ours is plain......."
INGREDIENTS
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1 quart whole milk, scalded and room temp
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12 large eggs
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2 oranges, juice and zest of
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2 lemons, juice and zest of
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4 cups granulated sugar
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2 cups room temp. butter
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3/4 tablespoon salt
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1/4 lb fresh bakery yeast
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flour, enough to make a soft but not sticky dough
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