copyright 2017 Maria Liberati/Art of Living, Prima Media,Inc.
“No matter how long the winter, spring is sure to follow.” Welcome..beautiful Spring……
While most children were awakened on Easter morning with thoughts of seeing an Easter basket filled with chocolate bunnies and jelly beans, I was always awakened by the odor of fresh baking bread (Easter bread)..so fragrant that the aroma would make its’ way into all the nooks and crannies of the house. The fragrance filled the first floor and then made its way upstairs to my room ..waking me up to a special Easter morning…
Traditionally shaped in a wreath form or “corona di nove”, some bake theirs in the form of rabbits or fancy Easter baskets….anyway you make them they add another special tradition to the colorful Holiday and a great way to celebrate the colors and flavors that Spring brings us…
Easter Bread (Pane di Pasqua all’uova)
Lightly butter a 15 1/2” x 12 inch baking sheet
Dip 5 eggs (uncooked) in food dyes, choose at least two or three different colors to make a colorful presentation. Let eggs dry and set aside.
Soften 2 packages of active dry yeast
in 1/2 cup (100 gr) warm water (110F-115F degrees or 55C)
Let yeast stand 5-10 minutes
Meanwhile pour into a large bowl
1/2 cup (100 gr) warm water
Blend in 1/ 1/2 cups (460 gr) sifted flour
Stir softened yeast and add to flour-water mixture, mixing well. Mix until very smooth. Cover bowl with waxed paper and towel and let stand in warm place (80F or 40C degrees) for 1 1/2 to 2 hours.
3/4 cup butter
-Cream butter until softened, then add in and whisk
2 tablespoons lemon juice
1 tablespoon grated lemon peel
Add gradually, creaming until fluffy after each addition a mixture of
1 cup sugar
1 tsp salt
Beat until thick and piled softly
2 eggs
1 egg white
Add beaten eggs in thirds to sugar mixture, beating thoroughly after each addition. Add yeast mixture mixing well.
Measure
4 1/2 to 4 3/ 4 cup sifted flour
Add about one half the flour to yeast mixture and beat until very smooth. Mix in enough remaining flour to make a soft dough. Knead on a lightly floured surface
Select a deep bowl just large enough to allow dough to double in size. Shape dough into a smooth ball and place into greased bowl. Turn dough to bring greased surface to top. Cover bowl with waxed paper and towel and let dough rise until doubled in size (1 1/2 to 2 hours)
Punch dough with fist. Divide dough into two equal balls. Let stand covered for 10 minutes. Roll each ball out into a long roll about 36” (18cm) long and 1 to 1 1/2 inches (.5 cm) thick.
Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Place on prepared baking sheet.. Place colored eggs into spaces on braid. Cover loosely with towel. Set dough aside in a warm place till doubled.
Bake at 350 F (180 C) degrees for 10 minutes.
Brush bread with a mixture of
1 egg yolk
1 tsp (5 gr) milk
Sprinkle with multi colored sprinkles. Bake 40 –45 minutes or until bread is a golden brown on top.Remove from oven and let cool. (Colored eggs will be hard cooked from baking)
For more great recipes get your copy of the award winning The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition
See you at:
May 12th at Nordon Culinary Center in Langhorne, Pa for my Authentic Tuscan Cooking Event/Dinner and Wine Sampling. First 25 registrants receive a copy of my book The Basic Art of Italian Cooking:DaVinci Style.Call Nordon, Inc at 215-504-4700 to register registration is limited!
