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
pk Dry yeast
1/2 To 3-1/2
at room temperature
c Mixed candied fruit
c Chopped blanched
ts Anise seed
tb Melted shortening
eggs colored with-Easter Egg Dye
c Confectioner's sugar
a large mixing bowl, blend the sugar, salt, and yeast well with 1cup of
In a saucepan, combine milk and butter, heating slowly until liquid is warm and butter is melted.
the milk into the dry ingredients and beat with a wooden spoon.
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.
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)
the fruit, nuts, and anise seed.
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.
the dough in half. Carefully roll each piece into a 24 inch rope. The fruit and nuts will make this slightly
twist the two ropes together and form a ring on a greased baking
sheet. Pinch the ends together well.
the dough with melted shortening. Push
aside the twist to make a place for each egg.
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,
until a toothpick inserted in a twist comes out clean. Place
on a wire rack to cool.
the bread is cool, drizzle the icing on top between the eggs, and
decorate with colored sprinkles
Easter Bread II
1 Cup scalded milk
6 Cup Flour
1 small can evaporated milk
1 Cup warm water
1 Tblsp. butter, melted
2 egg yolks, beaten
3/4 Tblsp. salt
5 raw eggs (dyed)
yeast with sugar in the warm milk. Set aside to rise. Sift flour in deep
warm evaporated milk mixed with water and melted butter.
beaten egg yolks, salt and yeast mixture. Knead very well.
and let set in a warm place, away from any drafts. Let dough rise for 2
out on a floured board, divide into portions for braids. Cover, let stand for 15
the bread loosely. form a loosely braided ring, leaving spaces for the five
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.
loaf in a warm place and let rise until doubled in bulk, about 45 minutes.
risen loaf with beaten egg white, sprinkle lightly with extra fine sugar.
in 350° preheated oven for 10 minutes then raise temperature to 375° and bake
for an hour, or until golden.
4-6 pies, half recipe 2-3 pies
oz Fresh yeast
use 1lb pizza dough)
Sticks Pepperoni (chopped)
cup Grated Cheese
lb. Fresh Cheese (basket)
doz. Hard Bolied Eggs
can also use pre-made pizza dough.
yeast in 1 cup of warm water Add
ingredients to make dough. Add extra flour & water as needed. Let
rise over night (cover)
pepperoni into small cubes. Slice hard boiled eggs,
Mozzarella & Basket Cheese.
eggs, parsley and grated cheese to Ricotta Cheese. Salt & pepper to taste.
even amount of small balls (4-6) out the risen dough. Roll
Ricotta mixture in center, spread out. Add a layer of prosciutto,
top with Mozzarella..
of Salami, top with Hard Boiled Eggs. Layer of Pepperoni, top with Basket
down slightly if the filling is getting too high.
over the dough, like a calzone. Put milk on edges & fold close. Prick
edges with fork to vent.
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.
will keep the log in form & prevent the foil from sticking to the dough.
a cup, beat one egg yoke with 1 tablespoon cold water.
this as the egg glaze for brushing over crust just before baking.
(or slightly oil) pan & place pie in center. Bake for 1 hour @ 350 degrees.
halfway through; if browning too rapidly, place aluminum foil over top.
cool on pan. Brush
top with butter.
and refrigerate overnight. Cut into slices and sit at room temperature 15
minutes before serving.