Italian Easter Bread

  

The milk and sugar sweet bread with an Easter egg in the middle! There are numerous Italian recipes for Easter bread, some savory and some sweet. This one is entertaining.

 

1 package Rapid Rise yeast

1.25 cups scalded milk, cooled to room temperature

pinch of salt

1/3 cup butter, softened

2 eggs, beaten

1/2 cup sugar

3.5 cups flour (approximate)

1 egg, beaten with 1 teaspoon of water

6 dyed Easter eggs

Sprinkles

 

Combine yeast, warm (not hot) milk, salt, butter, eggs, and sugar in a large mixing bowl. Add half of the flour and beat with a dough hook until smooth.   Add the remaining flour gradually to make a stiff dough. Don't worry about how much flour you end up with; just keep adding until the dough is no longer sticky.  Knead until smooth with a dough hook attachment or knead on a floured board. Place in a greased bowl, cover, and set aside in a warm place to rise for an hour. Work down the dough and cut it into 12 pieces. Continue to roll each piece into a 14-inch-long 1-inch-thick rope, then twist to form a "braid," pinching the ends, and loop into a circle. Set on a baking sheet that has been greased or lined with parchment paper or a Silpat. Cover and set aside for another hour or so to double in size. Brush each slice of bread with the beaten egg wash. Apply the sprinkles. Place an Easter egg in the center of each bread ring, establishing a dent with the egg. Cook at 350°F for 20 to 25 minutes, or until golden. Allow cooling on a rack.