{"id":2814,"date":"2011-04-21T18:54:18","date_gmt":"2011-04-22T01:54:18","guid":{"rendered":"https:\/\/www.marialiberati.com\/?p=2814"},"modified":"2011-04-21T18:54:18","modified_gmt":"2011-04-22T01:54:18","slug":"waking-up-to-freshly-made-easter-bread","status":"publish","type":"post","link":"https:\/\/marialiberati.com\/freshsite\/2011\/04\/21\/waking-up-to-freshly-made-easter-bread\/","title":{"rendered":"Traditional Italian Easter Bread | How To Make Pane di Pasqua all\u2019Uova"},"content":{"rendered":"

Easter Egg Bread (Pane di Pasqua all\u2019Uova<\/strong>)
\n\"\"<\/a>
\ncopyright 2011 art of living, PrimaMedia,Inc\/Maria Liberati
\nWhile most children were awakened on Easter morning with thoughts of seeing an Easter basket filled with chocolate bunnies and jelly beans, I was always\u00a0 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\u00a0 my room ..\u2019calling me\u2019 to the kitchen table\u2026and the sight of this bread sprinkled with brightly colored candies and multi colored Easter eggs always added an extra festive touch to the day.
\nTraditionally shaped in a wreath form or \u201ccorona di nove\u201d, some bake theirs in the form of rabbits or fancy Easter baskets\u2026.anyway you make them they add another special tradition\u2026..
\nLightly butter a 15 1\/2\u201d x 12 inch baking sheet
\nDip 5 eggs (uncooked)<\/strong> in food dyes, choose at least tow or three different colors to make a colorful presentation. Let eggs dry and set aside.
\nSoften 2 packages of active dry yeast<\/strong>
\nin 1\/2 cup (100 gr) warm water<\/strong> (110F-115F degrees or 55C)
\nLet yeast stand 5-10 minutes
\nMeanwhile pour into a large bowl
\n1\/2 cup (100 gr) warm water<\/strong>
\nBlend in 1\/ 1\/2 cups (460 gr) sifted flour<\/strong>
\nStir 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.
\nCream until butter is softened
\n3\/4 cup butter<\/strong>
\n2 tablespoons lemon juice<\/strong>
\n1 tablespoon grated lemon peel<\/strong>
\nAdd gradually, creaming until fluffy after each addition a mixture of
\n1 cup sugar<\/strong>
\n1 tsp salt<\/strong>
\nBeat until thick and piled softly
\n2 eggs<\/strong>
\n1 egg white<\/strong>
\nAdd beaten eggs in thirds to sugar mixture, beating thoroughly after each addition. Add yeast mixture mixing well.
\nMeasure
\n4 1\/2 to 4 3\/ 4 cup sifted flour<\/strong>
\nAdd 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
\nSelect 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)
\nPunch 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\u201d (18cm) long and 1 to 1 1\/2 inches (.5 cm) thick.
\nUsing 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.
\nBake at 350 F (180 C) degrees for 10 minutes.
\nBrush bread with a mixture of
\n1 egg yolk<\/strong>
\n1 tsp (5 gr) milk<\/strong>
\nSprinkle with multi colored sprinkles. Bake 40 \u201345 minutes or until bread is a golden brown on top.Remove from oven and let cool. (Colored eggs will be hard cooked from baking)
\nFor more great recipes get your copy of the award winning The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition<\/a>
\nSee you at:
\nApril 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.
\nMay 15th- Health & fitness Expo-Normandy Farms, Blue Bell, Pa. Book signing and cooking demo
\nMay24th-Book Expo America, Jacob Javits Center, NY, NY book release signing 3:30- 4;30 PM
\nFor more information or to sponsor an even or appearance email:
\nevents@marialiberati.com<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Easter Egg Bread (Pane di Pasqua all\u2019Uova) 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…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1449,27,947,28,38,11],"tags":[1105,975,1347,1450,1451,1452,1035,1339,1147,1453,1454,1345,1144,1425],"class_list":["post-2814","post","type-post","status-publish","format-standard","hentry","category-baking","category-caro-diariodear-diary","category-country-house-living","category-holidays","category-how-tos","category-recipes","tag-award-winning-author-maria-liberati","tag-celebrity-chef-maria-liberati","tag-celebrity-spokesperson-maria-liberati","tag-colorful-easter-eggs","tag-easter-recipes","tag-easy-holidy-recipes","tag-farmhouse-cookbook","tag-gourmand-world-cookbook-award-winner-maria-liberati","tag-gourmet-recipes","tag-italian-easter-egg-bread","tag-spring-holiday","tag-the-basic-art-of-italian-cooking-by-maria-liberati-tm","tag-the-basic-art-of-italian-cooking-holidays-special-occasions","tag-the-basic-art-of-italian-cookingdavinci-style"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/2814","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/comments?post=2814"}],"version-history":[{"count":0,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/2814\/revisions"}],"wp:attachment":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/media?parent=2814"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/categories?post=2814"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/tags?post=2814"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}