Îtalîan Easter Bread Recîpe

Îtalîan Easter Bread Recîpe

Îtalîan Easter Bread Recîpe

Îngredîents

• 1 package Rapîd Rîse (înstant) yeast, about 2-1/4 teaspoons
• 1 1/4 cups mîlk
• pînch of salt
• 1/3 cup butter
• 2 eggs, beaten
• 1/2 cup sugar
• 3 1/2 cups all-purpose flour (approxîmate)
• 1 egg, beaten wîth 1 teaspoon of water
• 6 dyed Easter eggs
• sprînkles or pearl sugar

Instructions

• 1. În a small saucepan, warm the mîlk and butter together, untîl the butter melts.
• 2. În a large mîxer bowl, combîne yeast, salt, eggs and sugar. Add the warm (not hot – ît wîll kîll the yeast) mîlk and butter. Add about half the flour and beat untîl smooth wîth dough hook. Slowly add the remaînîng flour to form a stîff dough. Add flour untîl the dough îs no longer stîcky.
• 3. Knead untîl smooth wîth dough hook attachment or turn out on floured board and knead. Place în a greased bowl, cover and let rîse în a warm place untîl doubled, about an hour.

 Punch dough down, dîvîde înto 12 pîeces.
• 4. Roll each pîece to form a 1 înch thîck rope about 14 înches long. Takîng two pîeces, twîst to form a braîd. Pînch the ends, and loop înto a cîrcle. Place on two bakîng sheets lîned wîth parchment paper or Sîlpats. Cover and let rîse untîl double, about an hour agaîn.
• 5. Brush each bread wîth beaten egg wash. Put on the sprînkles or pearl sugar. În the mîddle of each bread rîng, gently place an Easter egg, makîng an îndentatîon wîth the egg.
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• 6.Bake at 350 degrees untîl golden – about 20 mînutes. Cool on rack.
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