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

Italian Easter Bread Recipe

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This recipe for Italian Easter Bread, by , is from PFS Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janet Palumbo-Lavery
Added: Monday, April 28, 2008


1 envelope of dry yeast
1/2 c. warm water
1 c. sugar
3/4 c. boiling water
1/2 c. vegetable oil
1/2 t. salt
6 extra-large eggs
1 t. vanilla extract
6-7 c. unbleached flour
1 large egg for glaze
multi-colored nonpareils for decoration

Recipe makes 6 loaves.
In a measuring cup, dissolve yeast in warm water, with a
pinch of sugar; set aside for 10 minutes or until it is foamy.
In a large mixing bowl, dissolve sugar in boiling water. Add
vegetable oil and salt and let cool. When cool, add beaten
eggs, yeast mixture, and vanilla. Mix in flour gradually, adding
only as much as needed to make a soft dough. Knead dough
until silky. (I use a heavy-duty KitchenAid mixer with a dough
hook. My grandmother used to do this by hand!)
Place dough in a large, lightly greased bowl or pot, cover with
plastic wrap and a towel, and let rise in a warm place until
doubled (at least 2-3 hours for the full recipe). Punch down
the dough and let rise again (1-2 hours).
Shape into loaves:
Divide the dough into 12 equal-sized pieces. Each loaf uses 2
pieces. Roll one piece into a snake about 18 inches long.
Roll another piece into a snake. Pinch the two snakes' ends
together. Twist the two snakes together by wrapping one
over the other--do this 5 times and then pinch the other end
together. Repeat to make 6 loaves, setting each loaf on an
ungreased cookie sheet (3 loaves per sheet). Cover with a
towel and let loaves rise until fully doubled.
Bake at 300 for 30 minutes, until golden.
Remove loaves to a rack and let cool about 15 minutes. When
loaves are still warm, but not hot, to the touch, glaze each by
brushing with the beaten egg. Immediately sprinkle with
nonpareils (they will stick to the egg glaze if the bread is still
warm). Let cool completely.
Slice and serve with butter.

Personal Notes:
Personal Notes:
This is an old recipe that our family makes a day or two
before Easter. It is a very rich egg bread that is slightly
sweet. The recipe makes 6 loaves, but it can be reduced to
make a smaller batch. Long rising times only improve the final
product which should be light and soft.




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