Classic Italian Easter Bread Recipes

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GRANDMA NARDI'S ITALIAN EASTER BREAD



Grandma Nardi's Italian Easter Bread image

My Grandma Nardi's bread with dyed Easter eggs represents family and tradition. I fondly remember how she taught me the recipe when I was a little girl. -Pat Merkovich, Milwaukee, Wisconsin

Provided by Taste of Home

Time 1h5m

Yield 1 loaf (16 slices).

Number Of Ingredients 15

3 large eggs
Assorted food coloring
BREAD:
2/3 cup warm 2% milk (70° to 80°)
2 large eggs, room temperature
2 tablespoons butter, melted
2 tablespoons sugar
1-1/2 teaspoons salt
3 cups bread flour
1 package (1/4 ounce) quick-rise yeast
1 tablespoon canola oil
EGG WASH:
1 large egg
1 tablespoon water
1 tablespoon sesame seeds or poppy seeds

Steps:

  • Place 3 eggs in a single layer in a small saucepan; add enough cold water to cover by 1 in. Cover and quickly bring to a boil. Remove from heat. Let stand 15 minutes., Rinse eggs in cold water and place in ice water until completely cooled. Drain; dye hard-boiled eggs with food coloring, following package directions. Let stand until completely dry., In bread machine pan, place the first 7 bread ingredients in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1-2 tablespoons additional milk or flour if needed., When cycle is completed, turn dough onto a lightly floured surface. Punch down dough; divide into thirds. Roll each into a 15-in. rope. Place ropes on a greased baking sheet and braid. Shape into a ring. Pinch ends to seal. Lightly coat dyed eggs with oil; arrange on braid, tucking them carefully between ropes. For egg wash, whisk egg with water. Brush over dough; sprinkle with sesame seeds., Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 350°., Bake until golden brown, 30-35 minutes. Remove from pan to a wire rack to cool. Refrigerate leftovers.

Nutrition Facts : Calories 157 calories, Fat 5g fat (2g saturated fat), Cholesterol 75mg cholesterol, Sodium 264mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

GRANDMA ROSE'S ITALIAN EASTER BREAD 1947



Grandma Rose's Italian Easter Bread 1947 image

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....

Provided by andypandy

Categories     Yeast Breads

Time 40m

Yield 8 loaves, 80 serving(s)

Number Of Ingredients 9

1 quart whole milk, scalded and room temp
12 large eggs
2 oranges, juice and zest of
2 lemons, juice and zest of
4 cups granulated sugar
2 cups room temp. butter
3/4 tablespoon salt
1/4 lb fresh bakery yeast
flour, enough to make a soft but not sticky dough

Steps:

  • Scald whole milk and let cool, add in the yeast.
  • Beat eggs, and juice, and zest.
  • Beat sugar and butter until fluffy continue to beat well.
  • Add the beaten egg mixture into the beaten sugar butter mixture.
  • Combine with the cooled scaled milk , and yeast mixture.
  • Combine well, add sifted flour, continue adding flour until a soft dough comes together.
  • Turn out onto a table and knead until soft, not too sticky, 5- 10 minutes.
  • Let double in a greased bowl, covered.
  • Punch down and let rise again.
  • Form into braids after second rising, or put into loaf pans.
  • Let rise until almost doubled Bake 350 degrees, until golden, 20 minutes approximately.
  • Note; the amount of flour can be anything from 8- 12 cups, or more. but add gradually until you have a soft slightly sticky dough -- where when touched your finger comes away tacky but not sticking to the bread board.Keep your dough soft not firm --.
  • All depends on flour and humidity and how much juice from your oranges and lemons.
  • Can braid and place under braiding but showing raw eggs white or already coloured, eggs will cook while baking, for an Easter morning delight.
  • Directions on making the dough, can vary, as I have done the procedure in different ways, and now we can't get fresh compressed yeast in our stores, so I use active dry yeast, usually 2 tablespoons.

Nutrition Facts : Calories 104.9, Fat 5.8, SaturatedFat 3.4, Cholesterol 41.3, Sodium 122.7, Carbohydrate 11.9, Fiber 0.6, Sugar 10.7, Protein 2

TRADITIONAL ITALIAN EASTER BREAD



Traditional Italian Easter Bread image

From Bon Appetit, April 2002. Very time intensive but worth it. Prepare over two days so that the 8-10 hour rising can be done overnight. I use two buttered and floured nine-inch-diameter springform pans instead of the three dove-shaped paper molds. I substitute freshly grated orange zest and golden raisins for the candied orange peel.

Provided by swissms

Categories     Yeast Breads

Time 18h45m

Yield 2-3 loaves, 16 serving(s)

Number Of Ingredients 32

3 tablespoons cool water
1 teaspoon cool water
1/4 teaspoon sugar
1 1/2 teaspoons dry yeast
7 tablespoons unbleached all-purpose flour
2/3 cup unbleached all-purpose flour
4 large egg yolks
3 tablespoons cool water
2 teaspoons sugar
6 tablespoons unsalted butter, room temperature (very soft)
5 tablespoons sugar
2 large egg yolks
2 tablespoons lukewarm whole milk
1 tablespoon honey
2 1/4 cups unbleached all-purpose flour
1/2 cup cool water
1 1/2 teaspoons dry yeast
2 cups unbleached all-purpose flour
1 cup unsalted butter, room temperature (very soft)
6 tablespoons sugar
4 large egg yolks
3 tablespoons lukewarm whole milk
2 teaspoons vanilla extract
1 1/2 teaspoons fine sea salt
1 1/2 cups chopped candied orange peel (about 10 ounces)
1/2 cup about all-purpose flour
1 cup sugar
1/2 cup whole unblanched almond
3 large egg whites
1/4 teaspoon almond extract
1 1/3 cups sliced almonds
powdered sugar

Steps:

  • Day 1:.
  • Starter:.
  • Combine water and sugar in bowl of heavy-duty mixer. Stir in yeast. Let stand until yeast dissolves, about 10 minutes. Using rubber spatula, mix in flour (dough will be firm). Cover bowl with plastic wrap. Let starter rise until puffy, about 45 minutes. (Initially the starter is firm and compact, but it softens and becomes puffy and spongy after rising.)
  • For step 2:.
  • Attach dough hook to mixer. Add all ingredients in step 2 to starter. Beat until blended, scraping down sides of bowl often, about 5 minutes (dough will be soft and thick). Scrape dough off hook; remove hook. Cover bowl with plastic. Let dough rise at room temperature until puffy and bubbly on top, about 1 hour. The dough will look thick, shiny, and slightly puffed.
  • For step 3:.
  • Reattach clean dough hook. Add first 5 ingredients in step 3 to dough; beat until blended. Add flour. Beat at low speed until smooth, scraping down bowl and hook often, about 5 minutes (dough will be firm and compact). Scrape dough off hook; remove hook. Cover bowl with plastic; let dough rise at room temperature until lighter in texture and slightly puffed, about 3 1/2 hours. The dough will double in volume and become lighter in texture but less glossy.
  • For step 4:.
  • Reattach clean dough hook. Mix water and yeast in small cup. Let stand until yeast dissolves, about 10 minutes; add to dough. Add 1 1/3 cups flour, half of butter, sugar, and 2 yolks; beat until dough is smooth, about 3 minutes. Scrape down dough hook and sides of bowl. Add remaining 2 yolks, milk, vanilla extract, and salt. Beat at low speed until blended, about 3 minutes. Scrape down hook. Add remaining 2/3 cup flour, remaining butter, and orange peel. Beat dough until well blended, about 5 minutes. Scrape dough into very large (at least 4-quart) buttered bowl. Cover with plastic. Let dough rise at room temperature until doubled and indentation remains when 2 fingers are pressed about 1/4 inch into dough, 8 to 10 hours.
  • Day 2:.
  • For step 5:.
  • Sprinkle 1/2 cup flour onto work surface. Scrape dough out onto floured work surface (dough will be soft and sticky). Gently toss dough in flour until easy to handle. Brush away excess flour. Divide dough into 3 equal pieces. Divide 1 piece in half; shape each half into 10-inch-long log.
  • Arrange 1 log crosswise in each dove-shaped paper baking mold, curving ends to fit. Roll each remaining dough piece into 11-inch-long log, slightly tapered at ends. Place 1 log across dough in each mold. (If using 2 springform pans, divide dough in half; place half in each prepared pan). Cover molds (or pans) with plastic. Let stand at room temperature until dough rises to top of each mold and indentation remains when 2 fingers are pressed about 1/4 inch into dough, about 3 1/4 hours.
  • Glaze and Baking:.
  • Position rack in bottom third of oven and preheat to 375°F Finely grind sugar and whole almonds in processor. Add egg whites and almond extract; blend 10 seconds. Peel plastic off dough in molds. Spoon half of almond glaze over top of each. Sprinkle each with sliced almonds. Sift powdered sugar over. Slide rimless baking sheet under molds; slide molds directly onto oven rack.
  • Bake breads until brown on top and slender wooden skewer inserted into center comes out clean, about 45 minutes. Cool breads completely on rack. (Can be made ahead. Wrap; let stand at room temperature up to 2 days or freeze up to 1 week.).

Nutrition Facts : Calories 508.6, Fat 25.4, SaturatedFat 11.7, Cholesterol 173.5, Sodium 239.2, Carbohydrate 61.1, Fiber 2.8, Sugar 23.9, Protein 10.3

EASY ITALIAN EASTER BREAD



Easy Italian Easter Bread image

This traditional Easter bread is topped with colored raw eggs, which cook as the bread bakes. It makes for a pretty centerpiece.

Provided by Taste of Home

Time 1h

Yield 1 loaf (20 slices).

Number Of Ingredients 16

2-3/4 to 3-1/4 cups all-purpose flour
1/4 cup sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
2/3 cup 2% milk
3 tablespoons butter, divided
2 eggs
1/2 cup chopped mixed candied fruit
1/4 cup chopped blanched almonds
1/2 teaspoon aniseed
5 uncooked eggs, dyed
GLAZE:
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
1 to 2 tablespoons 2% milk
Decorator candies, optional

Steps:

  • In a large bowl, combine 1 cup flour, sugar, yeast and salt. In a large saucepan, heat milk and 2 tablespoons butter to 120°-130°. Add dry ingredients; beat on medium speed for 2 minutes. Add eggs; mix well. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn onto a lightly floured surface. Knead in fruit, almonds and aniseed until blended. Let rest for 10 minutes. Divide dough in half. Shape each portion into a 24-in. rope. Loosely twist ropes together; place on a greased baking sheet and form into a ring. Pinch ends together. Melt remaining butter; brush over dough. Gently separate ropes and tuck dyed eggs into openings. Cover and let rise until doubled, about 40 minutes., Bake at 350° for 30-35 minutes or until golden brown. Cool on a wire rack. For glaze, in a bowl, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over bread. Sprinkle with candies if desired.

Nutrition Facts : Calories 172 calories, Fat 5g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 169mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.

CLASSIC ITALIAN EASTER BREAD



Classic Italian Easter Bread image

Make and share this Classic Italian Easter Bread recipe from Food.com.

Provided by Chef Gorete

Categories     Yeast Breads

Time 2h50m

Yield 2 Loaves, 12 serving(s)

Number Of Ingredients 12

1 1/4 cups milk
1/4 lb butter
2 large eggs
1/2 cup sugar
1 teaspoon vanilla extract
lemon rind
1 (8 g) envelope active dry yeast
4 cups all-purpose flour, sifted
1 large egg
1 tablespoon water
2 raw eggs, dyed
colored sprinkles

Steps:

  • In a saucepan, add the 1-1/4 cup milk and butter and heat just until the butter is melted. Remove from the heat.
  • in a large bowl, place the 2 eggs, sugar, lemon rind and vanilla. Beat for several minutes.
  • Slowly pour the milk mixture into the egg mixture constantly beating until everything is incorporated.
  • Add the yeast to the mixture and beat until blended.
  • Mix in the flour a 1/2 cup at a time beating continuously, stop once all of the flour is mixed inches.
  • Lightly flour the counter then place the dough on it and knead the dough for several minutes. Place the dough in a large bowl and cover the bowl with plastic and a large towel. Let rise until doubled in size, around an hour.
  • Turn the raised dough onto a lightly floured surface and cut into four pieces. Knead each piece for a minute, then roll into long cylinders. Loosely twist two cylinders together then form into a circle, pressing the ends together.
  • Line 2 large baking sheets with parchment paper. Place a ring on each tray, then cover and let rise again for about an hour.
  • Preheat the oven to 350F degrees.
  • Mix the egg wash by beating an egg and water together, then brush over entire ring. Sprinkle the top with the coloured sprinkles, then place a dyed egg in the centre.
  • Bake for approximatsly 20 minutes or until the bread has a nice golden colour.
  • **If you prefer smaller rings, adjust the cooking time. Also, plain non-dyed eggs can be used.

Nutrition Facts : Calories 301, Fat 11, SaturatedFat 6.2, Cholesterol 101.4, Sodium 110.9, Carbohydrate 41.8, Fiber 1.3, Sugar 8.6, Protein 8.1

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