Italian Easter Bread
Italian Easter Bread is an moderately easy dinner. Made with 2 pkg. dry yeast, 1/2 c. very warm water, 1 c. milk, 3/4 c. butter (1 1/2 sticks) and 1 c. sugar, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Sprinkle water over yeast.
Stir to dissolve.
Let stand until bubbly, about 10 minutes.
Meanwhile, heat milk in a saucepan over low heat until lukewarm.
Beat together butter, sugar and salt in a large bowl until light and creamy.
Beat in eggs; beat well.
Add yeast mixture and warm milk.
Gradually add enough flour to make a soft dough.
Turn dough onto a floured surface.
Knead until smooth and elastic; about 10 minutes.
Use more flour if necessary to prevent dough from sticking.
Place dough in large greased bowl; turn to bring greased side up.
Cover and let rise in warm place, away from drafts for 1 hour or until double in bulk.
Punch dough down.
Turn out onto floured surface.
Knead lightly.
Divide dough into 12 equal pieces.
Braid 3 together.
Place on cookie sheet. Braid 3 more and place on top of the first braid.
Place a hard-cooked egg in center of top loaf.
Roll a piece of dough into a thin rope.
Place over egg like a cross.
Cover and let rise for 30 to 45 minutes.
Beat an egg yolk with 2 tablespoons water and brush over bread before baking.
Bake at 350Β° for 25 to 30 minutes or until golden.
Brush with butter.
π· Perfect Pairings
Complete your meal with these
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