![]() ![]() The first stumbling block? The ingredients. There were definitely a few pieces missing from this puzzle. The dough wouldn’t rise and the loaf came out in a dense, gummy lump. But the cryptic formula on the card didn’t exactly produce the bread my family so fondly remembered. It was always a family favorite - light, yet rich and slightly sweet - from what I’d been told. This is the scenario my Aunt found herself in a few years ago, when she pulled out the recipe for Great Grandma’s Easter Bread. But the frustrating reality is that trying to recreate these recipes is like trying to put together a faded puzzle with missing pieces. Have you ever come across an old family recipe scrawled on an index card or scrap of paper, ink faded and smudged with grease? The notion brings most of us fond memories of special dishes made by loved ones, many of whom now live only in our memories. It’s a simple, multi-purpose loaf that’s as good toasted for breakfast as it is stacked with prosciutto and provolone. So it doesn’t surprise me that the bread my great grandmother’s family made for Easter, when all of her siblings, children, nieces, and nephews gathered for the holiday, is not a fancy braided loaf with colored eggs baked into it. Yes, 17! That’s a lot of hungry Italian appetites. Her father was an Italian immigrant with 17 children. This streamlined version is based on the one my mother’s father’s mother made in the early 20th century. It’s made with yeast, eggs, and butter, and can take many forms, from individual rolls to elaborate loaves. At its core, Easter bread is a lot like French brioche or Jewish challah. But there are probably more variations on Easter bread than there are cultures that celebrate Easter. The words "Easter bread" likely conjure images of braided loaves with colored eggs buried in the top. Figuring out how to make it, on the other hand, wasn’t simple at all. (Fair warning: Lower the toaster setting and watch it closely.) Other than that, this bread is simply perfect. Well, after making her Easter bread recipe several times, I’m tempted to think that her "preference" was just the coincidental fact that the edges of this sweet loaf char rather quickly when toasted. It’s worth the time it takes to make and I know it will be a memorable part of your holiday meal.There’s a legend in my family that claims my great grandmother liked her toast burnt. Where ever you live, you can have a taste of Italy during the Easter season with this homemade sweet bread. It can also be frozen in a freezer safe bag for up to 3-4 months. The baked bread should be stored in an airtight bread at room temperature. The best way to know when bread is done baking is to use a thermometer to measure the temperature. If your kitchen is cooler, the dough may take longer to rise. If you are kneading by hand, it will take much longer. This rehydrates them, so they are plump when you add them to the dough. Interesting to know the traditional way is to soak the raisins in a couple of tablespoons of Anicette for an hour before kneading into the dough.Īs with all bread recipes, the time it takes to knead and let the dough rise can vary. I like to soak the raisins in boiling water before adding them to the dough. While it’s warm, brush it with the sugar glaze. Remove the bread from the pan and let it cool on a wire rack. This golden-brown loaf of bread is a beautiful addition to an Easter dinner – who can resist homemade bread? I know I can’t, and it wouldn’t be Easter without a loaf of this delicious Easter sweet bread. On top, you score a cross, so the loaf breaks open as it bakes. I bake it in a high cake pan to get this shape. You can shape this loaf however you like – I like a tall round loaf that looks like a dome. The bread has the flavor of lemon with the addition of lemon zest, but you could use orange zest, too. Most of the sweetness is from the light glaze brushed on while the loaf is warm. This Italian Easter bread I’m sharing today does not have as much butter as the braided one but is enriched with eggs for a soft, delicious loaf. Another favorite Easter bread recipe is braided brioche bread with colored eggs. ![]() This type of yeasted bread is made in many Italian homes for the Easter holiday – including ours! There are many variations, of course, and I’ve made several over the years. This bread is originally from the Northern part of Italy, the Emilia Romagna region. If it’s Easter, it’s time to bake, and, of course, we start with Easter Sweet Bread – a wonderfully soft, golden bread with raisins and a light sugar glaze. ![]()
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