Taste of Home
Grandma Nardi’s Italian Easter Bread
TOTAL TIME: Prep: 35 min. + rising Bake: 30 min. + cooling
YIELD: 1 loaf (16 slices).
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
Ingredients
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3 large eggs
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Assorted food coloring
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BREAD:
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2/3 cup warm 2% milk (70° to 80°)
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2 large eggs, room temperature
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2 tablespoons butter, melted
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2 tablespoons sugar
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1-1/2 teaspoons salt
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3 cups bread flour
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1 package (1/4 ounce) quick-rise yeast
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1 tablespoon canola oil
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EGG WASH:
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1 large egg
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1 tablespoon water
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1 tablespoon sesame seeds or poppy seeds
Directions
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1.
Place 3 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.
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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.
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3.
In bread machine pan, place the first 7 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.
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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.
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5.
Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 350°.
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6.
Bake until golden brown, 30-35 minutes. Remove from pan to a wire rack to cool. Refrigerate leftovers.
Nutrition Facts
1 slice: 157 calories, 5g fat (2g saturated fat), 75mg cholesterol, 264mg sodium, 21g carbohydrate (2g sugars, 1g fiber), 6g protein.
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