The best delicious Italian Easter Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Italian Easter Bread recipe today!
Hello my friends, this Italian Easter Bread recipe will not disappoint, I promise! Made with simple ingredients, our Italian Easter Bread is amazingly delicious, and addictive, everyone will be asking for more Italian Easter Bread.
What Makes This Italian Easter Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Italian Easter Bread.
Ready to make this Italian Easter Bread Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1/4 c Sugar 1/3 c Chopped blanched almonds.
1 ts Salt 1/2 ts Anise seed
1 pk Dry yeast 2 tb Melted shortening
2 1/2 To 3-1/2 cups unbleached 5 Uncooked eggs colored with
-flour -Easter Egg Dye
2/3 c Milk ICING:
2 tb Butter 1 c Confectioner’s sugar
2 Eggs, at room temperature 1 tb Milk
1/2 c Mixed candied fruit 1/8 ts Vanilla
colored sprinkles
In a large mixing bowl, blend the sugar, salt, and yeast well with 1 cup of
the flour. In a saucepan, combine milk and butter, heating slowly until
liquid is warm and butter is melted. Pour the milk into the dry
ingredients and beat 125 strokes with a wooden spoon. Add eggs and 1/2 cup
flour or enough to make a thick batter. beat vigorously for 2 minutes.
Then stir in enough flour to make a ball of dough that draws away from the
sides of the bowl. Turn out onto a floured board and knead for about 10
minutes, working in additional flour to overcome stickiness. Place the
dough in a greased bowl, turning to grease the top. Cover tightly with
plastic wrap and put in a warm, draft-free place until doubled in bulk
about 1 hour. Meanwhile, combine the fruit,nuts, and anise seed. Punch
down the dough and return it to a lightly floured board. Knead in the
fruit mixture, keeping the syrupy pieces dusted with flour until they are
worked into the dough. Divide the dough in half. Carefully roll each
piece into a 24 inch rope – the fruit and nuts will make this slightly
difficult. Loosely twist the two ropes together and form a ring on a
greased baking sheet. Pinch the ends together well. Brush the dough with
melted shortening. Push aside the twist to make a place for each egg.
Push eggs down carefully as far as possible. Cover the bread with wax
paper and let rise in a warm,draft-free place until double in bulk, about 1
hour. Bake the bread in a preheated 350 F oven for about 35 minutes or
until a toothpick inserted in a twist comes out clean. Place on a wire
rack to cool. Once the bread is cool, drizzle the icing on top between the
eggs, and decorate with colored sprinkles. Makes 1 loaf.
Origin: Hearth and Home Companion Shared by: Sharon Stevens
Yields
1 servings
Leave a Reply