{"id":6137,"date":"2014-04-11T09:34:57","date_gmt":"2014-04-11T16:34:57","guid":{"rendered":"https:\/\/www.marialiberati.com\/?p=6137"},"modified":"2014-04-11T09:34:57","modified_gmt":"2014-04-11T16:34:57","slug":"an-italian-easter-getting-ready-for-an-easter-bread-morning","status":"publish","type":"post","link":"https:\/\/marialiberati.com\/freshsite\/2014\/04\/11\/an-italian-easter-getting-ready-for-an-easter-bread-morning\/","title":{"rendered":"An Italian Easter, Getting Ready for an Easter Bread Morning, Tuscan Cooking Class Invite"},"content":{"rendered":"

 
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\ncopyright 2014 art of living, PrimaMedia,Inc\/Maria Liberati
\nColorful\u00a0 Easter eggs and breads of all shapes,sizes and flavors add to the festive sights and sounds of the Holiday here\u00a0 \u2026..but…
\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 throughout the house and up to\u00a0 my room .. waking me up and \u2019calling me\u2019 to the kitchen table\u2026 the sight of this bread sprinkled with brightly colored sprinkles and\u00a0\u00a0 multi-colored Easter eggs always added an extra festive touch to the day.\u00a0 You can choose to add I nthe colored sprinkles and colored Easter eggs or go \u2018au naturelle\u2019 with brown eggs.
\nTraditionally shaped in a wreath form or \u201ccorona di nove\u201d, some bake theirs in the form of rabbits or fancy Easter baskets\u2026.any way you make them\u00a0 they are a\u00a0 special tradition to be experienced\u2026..
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\nEaster Bread (Pane di Pasqua)
\n 
\nLightly butter a 15 1\/2\u201d x 12 inch baking sheet
\nDip 5 eggs (uncooked)<\/strong> in food dyes, choose at least two or three different colors to make a colorful presentation. Let eggs dry and set aside. Or use uncolored\u00a0 brown eggs for a rustic look.
\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\u00a0 cups 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>
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\n 
\n 
\nJOIN ME on May 10th to Cook Authentic Tuscan Cuisine..Join me at the Culinary Center at Montgomery County Community College\u00a0 for a lesson, 5 course authentic Tuscan meal and wine sampling\u2026.Attendees will also receive a copy of The Basic Art of Italian Cooking DaVinci Style.\u00a0 Class size Limited, reservations required.\u00a0 For registration or more info call the Culinary center at\u00a0 215-641-6486<\/span>\"\"215-641-6486<\/span><\/span><\/span><\/span>\u00a0 or visit their site at\u00a0 <\/span><\/strong>http:\/\/www3.mc3.edu\/culinary\/non-degree-courses.html<\/span><\/strong><\/a>
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  copyright 2014 art of living, PrimaMedia,Inc\/Maria Liberati Colorful\u00a0 Easter eggs and breads of all shapes,sizes and flavors add to the festive sights and sounds of the Holiday here\u00a0 \u2026..but……<\/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":[26,27,947,7,30,1967,28,861,31,11,617,655,55,29,32,39],"tags":[],"class_list":["post-6137","post","type-post","status-publish","format-standard","hentry","category-abruzzo","category-caro-diariodear-diary","category-country-house-living","category-cucina","category-cucina-povere","category-desserts","category-holidays","category-laquila-abruzzo","category-la-dolce-vita","category-recipes","category-rome","category-slow-food","category-special-occasions","category-tagliacozzo","category-the-mediterranean-diet","category-travel-customs"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/6137","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=6137"}],"version-history":[{"count":0,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/6137\/revisions"}],"wp:attachment":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/media?parent=6137"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/categories?post=6137"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/tags?post=6137"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}