Italian Easter Bread
Italian Easter Bread has a great crusty consistency, a delicious flavor and it's filled with raisins. Enjoy it anytime of the year!
Equipment
- Mixing Bowl
- 2-cup glass measuring cup
- Baking sheet
Ingredients
- 1/2 cup warm water 110-115℉
- 2 packages yeast 2 tbsp, rapid rise yeast
- 1 tbsp sugar
- 1 1/2 cups milk warmed and cooled (110℉)
- 1/2 cup butter melted
- 6 cups flour
- 1/2 cup sugar
- 2 tsp salt
- 1 tbsp lemon zest fine
- 2 eggs lightly beaten
- 2 cups raisins
Vanilla Icing and Toppings (optional)
- 2 tbsp butter softened
- 1 cup powdered sugar
- 1/4 tsp pure vanilla extract
- 1 tsp milk add an additional 1 tsp at a time until desired consistency is reached
- Jelly beans and nonpareils to decorate the top of the loaves
Instructions
Preparing the Dough
- In a large glass mixing cup or high bowl, add water, yeast and sugar. Water needs to be between 110-115℉. Let rise until doubled in size about 10 minutes.
- In a two separate sauce pans, warm the milk until it just starts bubbling, stirring occasionally and melt butter. Set aside to cool. Let milk cool to 110℉.
- Add flour, sugar, salt, lemon zest to a large mixing bowl and stir together.
- Make a well and add eggs, yeast, and melted butter. Mix until a soft dough forms. Turn the dough out onto a lightly floured surface, add raisins and knead it for a few minutes, until the dough becomes smooth and elastic (about 3-5 mintues).
- Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free place until doubled in size, usually about 2 hours.
Shaping the Dough
- Once the dough has doubled in size, punch it down to release any air bubbles. Divide the dough into equal portions, shape each portion into the desired shape, whether it's a round loaf, a braided wreath, or a traditional dove.
- Place the shaped loaves onto parchment-lined baking sheets, cover them with a clean kitchen towel, and let them proof for another 60 minutes, or until they have doubled in size once again.
Baking the Bread
- Preheat your oven to 350°F.
- Brush top of the dough with milk.
- Bake for 25-30 minutes, or until they are golden brown on top and sound hollow when tapped.
- Remove the loaves from oven and let cool on a wire rack for 20-30 minutes.
Vanilla Icing
- In a mixing bowl, add butter, powdered sugar, pure vanilla extract and milk.
- Use a hand mixer and beat until smooth and creamy.
- Frost loaves and top with jelly beans and nonpareils (optional).
- Cut, serve, toast and enjoy!
