Tuesday, March 26, 2013

Italian Easter Bread

1 Pkg Yeast
1/4 Cup Warm Water
1/2 Cup Butter
1/2 Cup Sugar
6 Egg Yolks
1/2 Tsp Salt
3/4 Cup Warm Milk
1 Tsp Lemon Zest, Grated
2 Tsp Vanilla
4 1/4 Cup Flour
1 Tsp Melted Butter
1 Egg White, Scrambled
6 Colored Eggs (Raw)
Sprinkle yeast in warm water to dissolve. Cream butter and beat in sugar, egg yolks and salt. Then stir in warm milk, lemon zest, vanilla and yeast mixture. Add 2 cups of the flour and beat for 5 minutes. Gradually beat in remaining flour, then place dough on floured board and knead.
Place dough in greased bowl and top with a little melted butter. Let rise 1 1/2 to 2 hours, then knead again.
Cut dough into 6 pieces and roll each piece into a rope. Form 3 ropes into a braid (you will get two loaves). Nestle colored raw eggs throughout each braid. Brush top of loaves with egg whites. Bake at 325 degrees for 45 minutes or until golden brown.
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