Italian Easter Bread

I married into a big, Italian family with lots of food traditions. My favorite? Easter bread. It’s a sweet loaf covered in sprinkles. They serve it as a side dish at the big family Easter party and then we eat leftovers for breakfast until it runs out. I look forward to it every year.

Mark’s Grandmother used to make it every year for everyone in the family. Then, when she wasn’t able to, his Uncle took over the tradition. When she passed away, I got a copy of her recipe so I could continue making it.

It was easier said than done, though. Her recipe is finicky and gives hit-or-miss results. When it turns out, you get this beautiful loaf of sweet bread; When it doesn’t, you get a nice mess. After one-too-many failed attempts to duplicate her bread, I started browsing the internet for another recipe.

This recipe is close to hers, though there are a few key differences. The results taste the same, though, and I’ve yet to have a failed batch. Most importantly, it has gotten Mark’s seal of approval.

EasterBread

Italian Easter Bread
(from The Italian Dish)
Makes 2 braided loaves

2 1/4 t. instant yeast
1 1/4 c. scalded milk, cooled to room temperature
Pinch of salt
1/3 c. butter, softened
2 eggs, beaten
1/2 c.sugar
3 1/2 c. flour (approximate)
1 egg, beaten with 1 teaspoon of water
Sprinkles

In the bowl of a stand mixer, combine the yeast, warm milk, salt, butter, eggs and sugar. Add in about half the flour and beat until smooth using a dough hook. Slowly add the remaining flour until a stiff dough forms. Don’t worry about how much flour it ends up being, just keep adding until the dough is not sticky anymore.  Knead until smooth with a dough hook or turn the dough out on floured board and knead. Place the ball of dough in a greased bowl, cover and let rise in a warm place until doubled, about an hour.

Punch dough down, divide into 6 pieces.  Roll each piece to form a 1 inch thick rope. Using three dough ropes, braid together and pinch ends to seal. Repeat with the remaining three dough ropes.

Transfer the braids to a greased baking sheet.  Cover and let rise until double, about an hour.

Preheat the oven to 350F degrees

Brush each loaf with the beaten egg wash.  Decorate with sprinkles.

Bake until golden, about 25 minutes. Cool on a wire rack.

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6 thoughts on “Italian Easter Bread

  1. Your bread looks perfect for Easter. I have had that happen with family recipes that are passed down as well. Glad you were able to find one that turns out consistently.

  2. Pingback: 30+ Easter Recipes - Hezzi-D's Books and Cooks

  3. Pingback: My Favorite Recipes of 2013 | Kate's Recipe Box

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