Thursday, March 28, 2013

Italian Easter Bread- Buona Pasqua



Easter has and always will be one of my favorite holidays. Growing up we had the best Easter holidays any child could dream of- candy filled baskets, a feast of lasagna, ham, meatballs and endless desserts. The one dish that made the Easter table so festive was the Easter Bread. We didn’t call it Italian Easter Bread because we are Italian so to us it’s just Easter Bread (there’s no other kind). The best part of Easter for us was the Easter Egg Hunt! We looked forward to that hunt all year long. Novelty eggs filled with pocket change and if you were lucky dollar bills! With that, Here is my recipe for Italian Easter Bread, Buona Pasqua!

1 package rapid dry yeast
2 eggs
3/4 cup sugar
 1 ½ cups of warm not hot milk – appx 105 degrees
1 tsp salt
4 cup all purpose flour
½ cup of golden rasins
Egg wash- 1 egg plus 2 tablespoons of heavy cream

Add eggs, sugar , salt and yeast to mixer fitted with dough hook
Mix 2 minutes add in milk and raisins
Slowly add in flour, you may need to use more than 4 cups depending on humidity. Knead in machine 7-10 minutes or until dough is no longer sticky.
Add dough to well oiled bowl, cover with plastic wrap or dish towel. Put in warm, draft free area to proof, appx 1 hour.
Take dough out punch down and divide into three parts. Roll each part out to form three long ropes. Pinch ropes together at top and braid.
Form a circle and allow to proof 1 hour again
Brush with egg wash
Place dyed eggs into seams of braids and bake at 350 degrees appx 40 minutes or until golden brown.
Ready to Rise

Three Ropes
Braided Bread
Bread Before Rising

After 2nd rising

 
Ready for Oven

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