Italian Easter Bread
Italian Easter Bread
This bread is so good! It has a nice crisp outside and a soft center. Baked with the egg in the center, it is the perfect compliment to your Easter dinner!
Ingredients
- 1 package instant yeast
- 1 1/4 c. warm milk
- 1/8 tsp. salt
- 1/3 c. butter, room temperature
- 2 eggs, lightly beaten
- 1/2 c. Firebee Raw Honey
- 4 - 4 1/2 c. flour
- egg wash (1 egg with 1 Tbsp. of water beaten)
- 6 dyed, uncooked, Easter eggs
- sprinkles
Instructions
Step 1
Mix together the yeast, milk, salt, butter, eggs, and Firebee Raw Honey in the bowl of your stand mixer.
Step 2
Add 2 cups of flour and beat until smooth with the paddle mixer. Continue to add the remaining flour with the mixer on low until a dough forms.
Step 3
After the dough is formed, switch to the dough hook and knead on low speed until the dough is smooth and elastic. Add more flour if needed until the dough is tacky, but not sticky.
Step 4
Transfer to an oiled bowl and cover with plastic wrap. Allow to rise in a warm area until doubled (about one hour).
Step 5
Line a large baking sheet with parchment paper. Punch down the dough and divide it into 12 equal pieces. Roll each piece into a 12 inch rope.
Step 6
Take two ropes and twist them into a "braid". Join the ends into a loop and pinch the edges together. Repeat with remaining ropes until you have 6 loaves.
Step 7
Cover braided loops with a clean towel and allow to rise again, for about an hour, until they have doubled in size.
Step 8
Preheat the oven to 350 degrees and brush the breads with egg wash, topping with sprinkles. Place one of the dyed eggs into the center of each loaf.
Step 9
Bake for 20-25 minutes or until golden brown. Enjoy warm or at room temperature.
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