Tuesday, March 23, 2021

Easter Bread Recipe


I've just been feeling to great about getting to get my vaccine last week.  But to top the week off I also got to dye eggs and make Easter bread with my kids.  We made these a few years ago when we first moved to Pittsburgh, but I haven't really found time to make it since.  Here's the recipe:

Italian Easter Bread


  • 1 package (2 1/4 teaspoons) instant yeast
  • 1 1/4 cups warm milk
  • Pinch of salt
  • 1/3 cup butter , at room temperature
  • 2 eggs , lightly beaten
  • 1/2 cup sugar
  • 3 1/2 to 4 1/2 cups flour
  • egg wash (1 egg, beaten with 1 teaspoon of water)
  • 6 dyed , uncooked, Easter eggs (will cook in the oven)
  • Sprinkles

  1. In a large mixing bowl, combine yeast, milk, salt, butter, eggs, sugar and some flour.
  2. On low speed, add the rest of the flour until a dough forms.
  3. Knead until dough is smooth.  Add more flour as needed, until tacky.
  4. Transfer to oiled bowl, cover and let rise for 1 hour.
  5. Divide dough into 12 equal pieces and roll into 14-inch ropes.
  6. Twist ropes to form a "braid" then join ends to form a wreath.  Place on lined baking sheet.
  7. Cover with towel and let rise 1 more hour.
  8. Brush with egg wash.  Decorate with sprinkles.
  9. Place egg in center of each nest.
  10. Bake at 350°F for 20 to 25 minutes.


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