Italian Easter Bread Recipe

5 2 3
Italian Easter Bread Recipe
Italian Easter Bread Recipe photo by Taste of Home
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Italian Easter Bread Recipe

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5 2 3
Publisher Photo
"Both the Italians and the Swiss prepare this festive Easter bread with colored eggs embedded in the dough," informs Dolores Skrout of Summerhill, Pennsylvania.
Recommended: 33 Cozy Holiday Breads
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 30 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 30 min. + cooling

Ingredients

  • 3 to 3-1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon salt
  • 2/3 cup warm milk (120° to 130°)
  • 2 tablespoons butter or margarine, softened
  • 7 eggs
  • 1/2 cup chopped mixed candied fruit
  • 1/4 cup chopped blanched almonds
  • 1/2 teaspoon aniseed
  • Vegetable oil

Directions

In a mixing bowl, combine 1 cup flour, sugar, yeast and salt. Add milk and butter; beat 2 minutes on medium. Add 2 eggs and 1/2 cup flour; beat 2 minutes on high. Stir in fruit, nuts and aniseed; mix well. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured board; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. If desired, dye remaining eggs (leave them uncooked); lightly rub with oil. Punch dough down. Divide in half; roll each piece into a 24-in. rope. Loosely twist ropes and tuck eggs into openings. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 30-35 minutes or until golden brown. Remove from pan; cool on a wire rack. Yield: 1 bread.
Originally published as Italian Easter Bread in Taste of Home February/March 1996, p17

Nutritional Facts

1 piece: 185 calories, 5g fat (2g saturated fat), 98mg cholesterol, 203mg sodium, 29g carbohydrate (9g sugars, 1g fiber), 6g protein.

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  • 3 to 3-1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon salt
  • 2/3 cup warm milk (120° to 130°)
  • 2 tablespoons butter or margarine, softened
  • 7 eggs
  • 1/2 cup chopped mixed candied fruit
  • 1/4 cup chopped blanched almonds
  • 1/2 teaspoon aniseed
  • Vegetable oil
  1. In a mixing bowl, combine 1 cup flour, sugar, yeast and salt. Add milk and butter; beat 2 minutes on medium. Add 2 eggs and 1/2 cup flour; beat 2 minutes on high. Stir in fruit, nuts and aniseed; mix well. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured board; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. If desired, dye remaining eggs (leave them uncooked); lightly rub with oil. Punch dough down. Divide in half; roll each piece into a 24-in. rope. Loosely twist ropes and tuck eggs into openings. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 30-35 minutes or until golden brown. Remove from pan; cool on a wire rack. Yield: 1 bread.
Originally published as Italian Easter Bread in Taste of Home February/March 1996, p17

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lmko User ID: 7205548 10128
Reviewed Mar. 30, 2013

"The best and can always count on Taste of Home"

MY REVIEW
snowbabe User ID: 1834704 9593
Reviewed Apr. 20, 2011

"This reminds me of my Nonni's Easter bread. Love it!"

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