Grandma Nardi's Italian Easter Bread Recipe

Grandma Nardi's Italian Easter Bread Recipe
Grandma Nardi's Italian Easter Bread Recipe photo by Taste of Home
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Grandma Nardi's Italian Easter Bread Recipe

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My Grandma Nardi’s bread with dyed Easter eggs represents family and tradition. I fondly remember how she taught me the recipe when I was a little girl. —Pat Merkovich, Milwaukee, Wisconsin
MAKES:
16 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 30 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 30 min. + cooling

Ingredients

  • 3 large eggs
  • Assorted food coloring
  • BREAD:
  • 2/3 cup warm whole milk (70° to 80°)
  • 2 large eggs
  • 2 tablespoons butter, melted
  • 2 tablespoons sugar
  • 1-1/2 teaspoons salt
  • 3 cups bread flour
  • 1 package (1/4 ounce) quick-rise yeast
  • 1 tablespoon canola oil
  • EGG WASH:
  • 1 large egg
  • 1 tablespoon water
  • 1 tablespoon sesame seeds or poppy seeds

Directions

Place three eggs in a single layer in a small saucepan; add enough cold water to cover by 1 in. Cover and quickly bring to a boil. Remove from heat. Let stand 15 minutes.
Rinse eggs in cold water and place in ice water until completely cooled. Drain; dye hard-boiled eggs with food coloring, following package directions. Let stand until completely dry.
In bread machine pan, place the first seven bread ingredients in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1-2 tablespoons additional milk or flour if needed.
When cycle is completed, turn dough onto a lightly floured surface. Punch down dough; divide into thirds. Roll each into a 15-in. rope. Place ropes on a greased baking sheet and braid. Shape into a ring. Pinch ends to seal. Lightly coat dyed eggs with oil; arrange on braid, tucking them carefully between ropes. For egg wash, whisk egg with water. Brush over dough; sprinkle with sesame seeds.
Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 350°.
Bake 30-35 minutes or until golden brown. Remove from pan to a wire rack to cool. Refrigerate leftovers. Yield: 1 loaf (16 slices).
To prepare dough by hand: In a large bowl, mix sugar, yeast, salt and 1 cup flour. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rest 1 hour. Shape and bake as directed.
Originally published as Grandma Nardi's Italian Easter Bread in Taste of Home February/March 2016, p42

Nutritional Facts

1 slice: 157 calories, 5g fat (2g saturated fat), 75mg cholesterol, 264mg sodium, 21g carbohydrate (2g sugars, 1g fiber), 6g protein.

  • 3 large eggs
  • Assorted food coloring
  • BREAD:
  • 2/3 cup warm whole milk (70° to 80°)
  • 2 large eggs
  • 2 tablespoons butter, melted
  • 2 tablespoons sugar
  • 1-1/2 teaspoons salt
  • 3 cups bread flour
  • 1 package (1/4 ounce) quick-rise yeast
  • 1 tablespoon canola oil
  • EGG WASH:
  • 1 large egg
  • 1 tablespoon water
  • 1 tablespoon sesame seeds or poppy seeds
  1. Place three eggs in a single layer in a small saucepan; add enough cold water to cover by 1 in. Cover and quickly bring to a boil. Remove from heat. Let stand 15 minutes.
  2. Rinse eggs in cold water and place in ice water until completely cooled. Drain; dye hard-boiled eggs with food coloring, following package directions. Let stand until completely dry.
  3. In bread machine pan, place the first seven bread ingredients in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1-2 tablespoons additional milk or flour if needed.
  4. When cycle is completed, turn dough onto a lightly floured surface. Punch down dough; divide into thirds. Roll each into a 15-in. rope. Place ropes on a greased baking sheet and braid. Shape into a ring. Pinch ends to seal. Lightly coat dyed eggs with oil; arrange on braid, tucking them carefully between ropes. For egg wash, whisk egg with water. Brush over dough; sprinkle with sesame seeds.
  5. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 350°.
  6. Bake 30-35 minutes or until golden brown. Remove from pan to a wire rack to cool. Refrigerate leftovers. Yield: 1 loaf (16 slices).
To prepare dough by hand: In a large bowl, mix sugar, yeast, salt and 1 cup flour. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rest 1 hour. Shape and bake as directed.
Originally published as Grandma Nardi's Italian Easter Bread in Taste of Home February/March 2016, p42

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