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How to
make Easter bread. |
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| I received this recipe from my mother
in law who makes this bread every year at Easter time. I finally
got the recipe for myself and found it really isn't hard to make
at all - it just takes time. I can say however for this particular
recipe it is worth it. Don't rush it. This recipe yields a lot so
don't make it all in one loaf, break it up. |
| Makes: 3 -4 large loaves |
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Ingredients |
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Italian Name |
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3 Cups hot water |
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acqua |
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1 1/2 Cups Sugar |
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sucura |
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2 Tablespoons butter |
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burro |
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10 Cups flour |
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farina |
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2 Tablespoons yeast |
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lievito |
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3 Tablespoons anise seed |
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anice |
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Hard boiled egg (optional) |
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ouvo |
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Instructions |
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| 1. |
Dissolve sugar in
the hot water in a large bowl. |
| 2. |
Melt butter in the
water and add a pinch of salt. |
| 3. |
Add 2 cups of flour
at a time to water (leaving 4 cups out) |
| 4. |
Mix 2 cups of flour
with the yeast and add to the water |
| 5. |
Mix the last 2 cups
of flour with the anise seed real well. |
| 6. |
Let rise for 20-30
minutes in warm oven (preheated to 210 F. turned off). |
| 7. |
Preheat baking pans
to be warm. |
| 8. |
Pour bread into pans
and let rise for 1 1/2 to 2 hours. |
| 9. |
Shape into small loaves
and put egg in middle of bread before baking. (line pan with
parchment paper). This bread will expand greatly. |
| 10. |
Bake at 365 F. for
45 minutes or until it is done just like bread. |
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TIP #1:
You will need a very large bowl to mix. I don't have a recipe
for a single loaf. You could always try cutting everything
in half and see how that works out. |
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TIP #2:
Because this will produce about 3 large loaves at least I'd
make small loaves and freeze most of it. It will expand in
the oven! |
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TIP #3:
Slice the bread when done into very thin slices. The bread
is very dense so the thin slices are a great balance with
the flavor. |
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TIP #4: An
egg is not required, but it is an Italian tradition. So I
choose to keep the tradition alive. But be careful if freezing
it. It's mainly for visual appeal. |
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This recipe can be
distributed but cannot be resold. All rights reserved. Copyright
2010. To obtain rights of use contact us by visiting our
About Us page and contact me directly. |
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