copyright 2018 Maria Liberati/Art of Living, PrimaMedia,Inc
If you are getting ready for Easter or just Celebrating Spring.. here’s my favorite Easter bread recipe discovered in the lemon groves of Amalfi while I was filming a segment for my TV series:
Treccia con Limone ( Braided Bread with lemon)
2 cups 00 Flour-sifted
1 pound freshly made ricotta
grated peel of one organic lemon
1 cup sugar
1 tsp baking powder
1 tsp pure vanilla
1 egg
1 egg for the top
decorative sugar granules
Blend sugar with ricotta till well blended. Add in egg, vanilla, then sift in flour and baking powder a little at a time, mixing with wooden spoon after each addition. Then blend dough by hand and place on a wooden board that has been dusted with flour. If dough is too sticky add in more flour till firmer consistency. Form dough into 6 long cylinders. Use 3 to make one treccia or braid, so that you will have 2 treccia. Place on a cookie sheet that has been covered with baking paper. Beat remaining egg and with pastry brush, paint tops of braids with egg, sprinkle with sugar granules Bake at 350 degrees for 50 minutes or until top of braid is golden.
For more Holiday recipes get your copy of The Basic Art of Italian Cooking: Holidays and Special Occasions-2nd edition
