Grandma Nardi’s Italian Easter Bread

Name: Grandma Nardi's Italian Easter Bread
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 1 loaf (16 slices).
Cuisine: Europe, Italian
Ingredients: 3 large eggs; Assorted food coloring; BREAD:; 2/3 cup warm 2% milk (70° to 80°); 2 large eggs, room temperature; 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

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

3 large eggs
Assorted food coloring
BREAD:
2/3 cup warm 2% milk (70° to 80°)
2 large eggs, room temperature
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

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.
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 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.
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 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.