|Italian Easter Bread|
Making bread is my "thing." I have loved to bake bread since I was young. So this month's challenge (ok, technically last month's!) was right up my alley. I had never made Easter bread before and was pleased to find out it was easy to do and tasted delicious!! Mt braids ended up HUGE, and they wer a little underbaked.... same for the eggs. BTW I dyed them using Kool Aid, since they were touching something edible.
Italian Easter Bread
recipe from The Italian Dish
makes 6 individual loaves
- 1 package Rapid Rise yeast
- 1.25 cups scalded milk, cooled to room temperature
- pinch of salt
- 1/3 cup butter, softened
- 2 eggs, beaten
- 1/2 cup sugar
- 3.5 cups flour (approximate)
- 1 egg, beaten with 1 teaspoon of water
- 6 dyed Easter eggs (raw - do NOT hard boil them first!)
1. In a large mixer bowl, combine yeast, warm (not hot) milk, salt, butter, eggs and sugar. Add about half the flour and beat until smooth with dough hook. Slowly add the remaining flour to form a stiff dough. Add flour until the dough is not sticky anymore. Knead until smooth with either dough hook attachment or turn out on floured board and knead.
2. Place in a greased bowl, cover and let rise in a warm place until doubled, about an hour.
|fat little braided dough circles|
4. Place on a greased baking sheet or line your baking sheet with parchment paper or a Silpat. Cover and let rise until double, about an hour again.
|and the eggs were nestled all snug in their braids|
5. Brush each bread with beaten egg wash. Put on the sprinkles. In the middle of each bread ring, gently place an Easter egg, making an indentation with the egg.
6. Bake at 350 degrees until golden - about 20 - 25 minutes. Cool on rack.
|Italian Easter Bread - Halloween style!!|