ImageI probably shouldn’t…but, I’m going to.  I was never good at following the rules anyhow.  This recipe is special, it’s from the recipe box of my late Grandmother, Esther.  My grandmother passed away in January of this year so, this is the year I made my first Easter bread in celebration of her life, her recipe and the Italian tradition itself.

Here’s what you’ll need:

  • 1 packet of yeast
  • 1 1/4 cup of scalded milk (cooled to room temp)
  • pinch of salt
  • 1/3 cup of butter, softened
  • 1/2 cup of sugar
  • 4+ cups of flour
  • 1 egg, beaten with 1 tsp of water
  • sprinkles

” in a large bowl, combine yeast, warm milk (not hot), salt, butter, eggs and sugar. add about half the flour and beat until smooth with dough hook. slowly add the remaining flour to firm to a stiff dough. (dont worry about how much flour it ends up being, just keep adding until its not sticky anymore) knead until smooth on a floured board. place in greased bowl, cover and let rise until doubled, about an hour.

punch down and divide into 12 pieces. roll each piece to form a 1 inch rope, about 14 inches long and taking 2 pieces form a braid and loop into a circle (if you want)

place on greased baking sheet and let rise again until doubled, about an hour. brush each bread with egg wash and sprinkles. bake at 350 for about 20-25 minutes “