Preserving Italian Culinary History For Over 30 Years!
Preserving Italian Culinary History For Over 30 Years!
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Easter Bread Recipe

1/4 c warm water 

1 package of dry active yeast

1/4 c sugar

1/4 tsp salt

1 c evaporated milk

1/2 c melted butter, cooled

6 eggs beaten room temp

7 c flour (may not need all flour)

Dyed eggs (optional)

In large bowl mix 1/4 c water with yeast, stir and let sit 2 mins then add sugar, salt, milk and butter. Stir after each addition. Add eggs and mix. Add 5 cups of flour. Start kneading. If dough is too sticky, add a little flour. Knead until dough is elastic adding flour as needed. Form dough into a ball and rub with a little oil and place in large bowl. Cover with saran wrap and raise in warm place for 2 hours, until doubled.

Separate dough into the number of loaves you would like to make. Then separate that ball of dough into 3 pieces. Roll each into a log form making sure they are of equal length. Braid the 3 pieces together. You can then form the braid into a circle or leave it straight. Place dyed eggs in dough (if using) sinking them halfway down into the dough. Place on cookie sheet with parchment paper, cover with saran wrap and let rise until doubled about 1 1/2 hours. 

Preheat oven to 350.

Brush bread with beaten egg and cook for 30-35 mins until tops are golden brown. Cool on rack. These can be frozen after cool. 




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