Easter Egg Bread (Pane di Pasqua all’Uova)
copyright 2011 art of living, PrimaMedia,Inc/Maria Liberati
While most children were awakened on Easter morning with thoughts of seeing an Easter basket filled with chocolate bunnies and jelly beans, I was always awakened by the odor of fresh baking bread (Easter bread that is)..an aroma that would make its’ way thorughout the house and up to my room ..’calling me’ to the kitchen table…and the sight of this bread sprinkled with brightly colored candies and multi colored Easter eggs always added an extra festive touch to the day.
Traditionally shaped in a wreath form or “corona di nove”, some bake theirs in the form of rabbits or fancy Easter baskets….anyway you make them they add another special tradition…..
Lightly butter a 15 1/2” x 12 inch baking sheet
Dip 5 eggs (uncooked) in food dyes, choose at least tow or three different colors to make a colorful presentation. Let eggs dry and set aside.
Soften 2 packages of active dry yeast
in 1/2 cup (100 gr) warm water (110F-115F degrees or 55C)
Let yeast stand 5-10 minutes
Meanwhile pour into a large bowl
1/2 cup (100 gr) warm water
Blend in 1/ 1/2 cups (460 gr) sifted flour
Stir softened yeast and add to flour-water mixture, mixing well. Beat until very smooth. cover bowl with waxed paper and towel and let stand in warm place (80F or 40C degrees) for 1 1/2 to 2 hours.
Cream until butter is softened
3/4 cup butter
2 tablespoons lemon juice
1 tablespoon grated lemon peel
Add gradually, creaming until fluffy after each addition a mixture of
1 cup sugar
1 tsp salt
Beat until thick and piled softly
2 eggs
1 egg white
Add beaten eggs in thirds to sugar mixture, beating thoroughly after each addition. Add yeast mixture mixing well.
Measure
4 1/2 to 4 3/ 4 cup sifted flour
Add about one half the flour to yeast mixture and beat until very smooth. Mix in enough remaining flour to make a soft dough. Knead on a lightly floured surface
Select a deep bowl just large enough to allow dough to double in size. Shape dough into a smooth ball and place into greased bowl. Turn dough to bring greased surface to top. Cover bowl with waxed paper and towel and let dough rise until doubled in size (1 1/2 to 2 hours)
Punch dough with fist. divide dough into two equal balls. Let stand covered for 10 minutes. Roll each ball out into a long roll about 36” (18cm) long and 1 to 1 1/2 inches (.5 cm) thick.
Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Place on prepared baking sheet.. Place colored eggs into spaces on braid. Cover loosely with towel. Set dough aside in a warm place till doubled.
Bake at 350 F (180 C) degrees for 10 minutes.
Brush bread with a mixture of
1 egg yolk
1 tsp (5 gr) milk
Sprinkle with multi colored sprinkles. Bake 40 –45 minutes or until bread is a golden brown on top.Remove from oven and let cool. (Colored eggs will be hard cooked from baking)
For more great recipes get your copy of the award winning The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition
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April 20th-May 1st- Gourmet Live- Reston, Virginia. The Basic Art of Italian Cooking by Maria Liberati tm takes center stage at 3;#0 on Saturday and 4:30 on Sunday.
May 15th- Health & fitness Expo-Normandy Farms, Blue Bell, Pa. Book signing and cooking demo
May24th-Book Expo America, Jacob Javits Center, NY, NY book release signing 3:30- 4;30 PM
For more information or to sponsor an even or appearance email:
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Traditional Italian Easter Bread | How To Make Pane di Pasqua all’Uova
