Italian Easter Bread

  

A sugary, milk-based sweet bread with an Easter egg in the center! Easter breads are made in many different ways in Italy; some are sweet, some savory. This one is fascinating.

 

Ingredients:

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

 

Mix the yeast, warm not hot milk, butter, eggs, and sugar in a large mixing dish. Using the dough hook, add roughly half of the flour and beat until smooth.   Add the remaining flour gradually to make a firm dough. Countless amounts of flour will work; simply add more till the dough loses its stickiness.  Using a dough hook attachment or by turning out onto a floured surface, knead until smooth. Transfer to a bowl that has been oiled, cover, and let rise in a warm location until doubled approximately one hour. The dough is pounded down and divided into 12 halves. Roll each piece into an approximately 14-inch-long rope that is 1 inch thick. Then, using two pieces, twist the rope to create a "braid" by pinching the ends together and looping it into a circle. Transfer to a baking sheet that has been oiled or covered with parchment paper or a Silpat. Once more, give it an hour or so to allow it to rise to double. Apply beaten egg wash to each piece of bread. Turn on the sprinklers. Place an Easter egg carefully, creating an indentation with the egg, in the center of each bread ring. For about twenty to twenty-five minutes, or until brown, bake at 350 degrees. Chill on the rack.