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Below are 2 recipes for basically the same thing. You can follow the directions for each, or make individual loafs. Instead of making one large loaf you might want to make single pieces for table settings. That's what Grandma (Nonna) does. Roll out a piece of dough 10-12 inches. Create a circle with the dough, overlapping the ends, making a bed for the egg. Place the egg in the center.

In a large mixing bowl, blend the sugar, salt, and yeast well with 1cup of the flour.

In a saucepan, combine milk and butter, heating slowly until liquid is warm and butter is melted.

Pour the milk into the dry ingredients and beat with a wooden spoon.

Add eggs and 1/2 cup flour or enough to make a thick batter (beat vigorously for 2 minutes)

Stir in enough flour to make a ball of dough that draws away from the sides of the bowl.

Turn out onto a floured board, knead for about 10 min. Work in additional flour to overcome stickiness.

Place the dough in a greased bowl, turning to grease the top.

Cover tightly with plastic wrap and put in a warm, draft-free place until doubled in bulk (1 hour)

Combine the fruit, nuts, and anise seed.

Punch down the dough and return it to a lightly floured board. Knead in the fruit mixture.

Keep the syrupy pieces dusted with flour until they are worked into the dough.

Divide the dough in half. Carefully roll each piece into a 24 inch rope. The fruit and nuts will make this slightly difficult.

Loosely twist the two ropes together and form a ring on a greased baking sheet. Pinch the ends together well.

Brush the dough with melted shortening.  Push aside the twist to make a place for each egg.

Push eggs down carefully as far as possible.

Cover the bread with wax paper, let rise in a warm draft-free place until double in bulk (1 hour).

Bake the bread in a preheated 350 F oven for about 35 minutes,

or until a toothpick inserted in a twist comes out clean. Place on a wire rack to cool.

Once the bread is cool, drizzle the icing on top between the eggs, and decorate with colored sprinkles

Makes 1 loaf.

Italian Easter Bread II

Dissolve yeast with sugar in the warm milk. Set aside to rise. Sift flour in deep bowl. 

Add warm evaporated milk mixed with water and melted butter. 

Add beaten egg yolks, salt and yeast mixture. Knead very well. 

Cover and let set in a warm place, away from any drafts. Let dough rise for 2 hours. 

Roll out on a floured board, divide into portions for braids. Cover, let stand for 15 minutes. 

Braid the bread loosely. form a loosely braided ring, leaving spaces for the five colored eggs. 

Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough. Preheat oven to 350°. Place loaf on a buttered baking sheet and cover loosely with a damp towel. 

Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. 

Brush risen loaf with beaten egg white, sprinkle lightly with extra fine sugar. 

Bake in 350° preheated oven for 10 minutes then raise temperature to 375° and bake for an hour, or until golden.

Pizzagaina

makes 4-6 pies, half recipe 2-3 pies

DOUGH

You can also use pre-made pizza dough.

Dissolve yeast in 1 cup of warm water Add ingredients to make dough. Add extra flour & water as needed. Let rise over night (cover)

FILLING

Chop pepperoni into small cubes. Slice hard boiled eggs, Mozzarella & Basket Cheese.

Add eggs, parsley and grated cheese to Ricotta Cheese. Salt & pepper to taste.

Make even amount of small balls (4-6) out the risen dough. Roll out dough.

Place Ricotta mixture in center, spread out. Add a layer of prosciutto, top with Mozzarella.. 

Layer of Salami, top with Hard Boiled Eggs. Layer of Pepperoni, top with Basket Cheese. 

Press down slightly if the filling is getting too high.

Fold over the dough, like a calzone. Put milk on edges & fold close. Prick edges with fork to vent.

*Instead of folding over like a calzone, try rolling the end over & over creating a log. Spread the log out across the pan. Spray one side of aluninum foil with cooking spray & roll the log tightly in foil.

This will keep the log in form & prevent the foil from sticking to the dough.

 In a cup, beat one egg yoke with 1 tablespoon cold water. 

Use this as the egg glaze for brushing over crust just before baking.

Flour (or slightly oil) pan & place pie in center. Bake for 1 hour @ 350 degrees. 

Check halfway through; if browning too rapidly, place aluminum foil over top.

Let cool on pan. Brush top with butter.

Cover and refrigerate overnight. Cut into slices and sit at room temperature 15 minutes before serving.