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Friday, April 11, 2014

Italian Braided Easter Bread

As a little girl I often traveled with my dad while he worked his odd jobs. Whether it was mowing yards, raking leaves, washing windows or simple housework he worked hard and those that met him loved him for what he did. I met many individuals this way and learned a lot. One client that he had was a set of sisters that lived alone but always knew how to do up the holidays. In honor of those special ladies I am sharing this special Easter recipe

Italian Braided Easter Bread


3 cups flour
¼ cups sugar
1 teaspoon salt
1 package rapid-rise dry yeast
2   eggs, beaten
2/3 cups warm milk
2 tablespoons butter, melted
1 tablespoon anise seed
½ cups candied fruit
¼ cups chopped nuts
5   raw colored eggs

      recipe source here


Combine 1 cup of the flour, sugar, salt, and yeast. Add dry mixture to the milk and melted butter mixture, along with the eggs. Beat with a mixer for 2 minutes. Stir in enough of the remaining flour and the anise seed plus any of the candied fruit or nuts to make a soft dough. Knead for 8 to 10 minutes. Add flour as necessary so dough is not sticky. Let rise for about 1- 1 ½ hour or until double in size.
Divide dough in half. Roll each piece into 24" rope. Overlap dough over itself (twist 2 pieces together) connecting the 4 end pieces to form a wreath. place on greased baking sheet. Place the five raw colored eggs into spaces between twists. Brush with melted butter. Let rise for 1 hour. Bake at 350 for 35-50 minutes.
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