Italian Easter Bread is traditional. You can make your own changes to personalize it.
Working with yeast bread is a little temperamental but you just have to know a few tricks.
I enjoy watching the dough rise and double in size.
The two main things to know about working with yeast are don’t let it touch the salt before it’s all mixed together or it won’t rise and don’t have your milk too warm or the yeast will die.
To personalize your Italian Easter Bread you can add orange zest or any combination of herbs that you like.
One thing that you absolutely have to include is the colorful sprinkles and eggs.
Some people boil their eggs first but I find that they come out quite nicely and fully cooked when I put them in the oven raw.
While the dough is rising is a great time to color your eggs. Then leave them out to dry because they will do better if they are room temperature when you put them in the oven.
My house wasn’t very warm the day I was making the bread so I placed my bowl on a heating pad to make it rise better.
If your bread starts getting too brown before it is done then cover it loosely with aluminum foil. If you don't have a convection oven then you might want to bake each sheet separately. Having the colored eggs at room temperature when going into the oven will keep them from sweating and messing up the dye.Italian Easter Bread
Ingredients
Instructions
Notes
Nutrition Information:
Yield:
6 loaves
Serving Size:
1
Amount Per Serving:
Calories: 605Total Fat: 20gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 341mgSodium: 237mgCarbohydrates: 84gFiber: 2gSugar: 17gProtein: 21g More Bread
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