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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

GRANDMA DIVINCENZO'S (BIRD) EASTER BREAD Recipe

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This recipe for GRANDMA DIVINCENZO'S (BIRD) EASTER BREAD is from THE SPOSATO AND DIVINCENZO FAMILY, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 12 large eggs
• 2 Cups sugar (use 1 Tbsp. for the yeast mixture)
• 1 tsp anise oil (or 2 tsp. extract)
• 2 ½ Cups milk (use ½ cup in the yeast mixture)
• 1 grated whole lemon rind (+ the juice)
• 15 Cups flour (+ will need 3 cups for kneading)
• 1 Cup white raisins
• 2 cakes yeast (or 5 packets of dry yeast)
• 1 Pound butter
• 1 tsp salt
• 1 tsp cinnamon

YEAST MIXTURE: Mix the 2 cakes of yeast + 1 Tbsp. sugar + ½ cup milk (warmed) together.

Make a well in the flour and pour the yeast mixture in the well. Let sit while doing the following:

• Soak raisins in hot tap water (cover) then drain before using.

• Melt the butter. Add remaining sugar and milk. Heat to WARM (not hot), then add eggs, salt, cinnamon, lemon, and everything else. Drain the raisins and add them too.

• Put the raisins and butter mixture (above) in the flour well with the yeast and kneed (approx. 20 minutes until smooth and bubbling

• Let the dough rise to double its size and punch down (do this 2 times)

• Form loaves - Makes Five 1-pound loaves.

• Brush with egg whites

• Let double in size
Directions:
Directions:
Pre-heat 350-degree F oven

Small loaves: bake for 20 minutes until golden brown

Large loaves: bake for 30 minutes until golden brown

 

 

 

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