Springtime is here, and with it comes Easter season. One of the most beloved Italian traditions for this holiday is baking Italian Easter Bread. This sweet and festive bread is a treat that families look forward to every year. In this recipe blog, we’ll explore the history of Italian Easter Bread, provide two different recipes to try, and offer some tips and tricks for making it perfectly every time.
What is Italian Easter Bread?
Italian Easter Bread, also known as Pane di Pasqua or Pane di Pasquale, is a sweet bread that is typically made in Italy during the Easter season. It is often decorated with colorful eggs, which symbolize new life and rebirth. The bread itself is made with a sweet dough that is flavored with anise or citrus zest. It is typically braided or shaped into a wreath or crown, and then baked until golden brown.
Recipe 1: Classic Italian Easter Bread
Ingredients
- 4 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup butter, softened
- 1/2 cup milk
- 3 eggs, room temperature
- 1/2 teaspoon salt
- 1 package active dry yeast
- 1 teaspoon anise extract
- 1/2 cup candied fruit, chopped
- 1/4 cup slivered almonds
- 6 dyed Easter eggs
Instructions
- In a large bowl, combine 2 cups of the flour, the sugar, butter, milk, eggs, salt, yeast, and anise extract. Beat on low speed until blended, then beat on high speed for 3 minutes.
- Stir in enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Add the candied fruit and almonds and knead until well combined.
- Place the dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; divide into three portions. Shape each into a 24-inch rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under.
- Arrange dyed eggs in the braid. Cover and let rise until doubled, about 30 minutes.
- Bake at 350°F for 30-35 minutes or until golden brown. Remove from pan to wire rack to cool.
Nutritional Information
Serving Size: 1 slice
Calories: 322
Fat: 13g
Saturated Fat: 6g
Cholesterol: 87mg
Sodium: 225mg
Carbohydrates: 44g
Fiber: 2g
Sugar: 16g
Protein: 8g
Cooking Time
Prep Time: 30 minutes
Cook Time: 30-35 minutes
Total Time: 2 hours
Equipment
- Large mixing bowl
- Baking sheet
- Wire rack
Serving Suggestions
Italian Easter Bread is best served warm with a pat of butter. It can also be enjoyed with a cup of coffee or tea.
Variations
You can add different types of dried fruit or nuts to the dough for added flavor and texture. You can also use lemon or orange zest instead of anise extract.
Substitutions
You can use vegetable oil instead of butter and almond extract instead of anise extract. You can also use regular eggs instead of dyed Easter eggs.
Storage
Italian Easter Bread can be stored in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 1 month.
Tips and Notes
- Make sure your eggs and milk are at room temperature before adding them to the dough.
- If you don’t have candied fruit, you can use raisins or currants instead.
- If you don’t have a stand mixer, you can knead the dough by hand.
Frequently Asked Questions
Can I make Italian Easter Bread ahead of time?
Yes, you can make Italian Easter Bread up to 1 day ahead of time. Store it in an airtight container at room temperature until ready to serve.
Can I use food coloring to dye my Easter eggs?
Yes, you can use food coloring to dye your Easter eggs. Just make sure to follow the instructions on the food coloring package.
Recipe 2: Savory Italian Easter Bread
Ingredients
- 4 cups all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 1/4 cup chopped fresh thyme
- 1/4 cup chopped sun-dried tomatoes
- 1/2 cup olive oil
- 1/2 cup warm water
- 1 package active dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 egg, room temperature
Instructions
- In a large bowl, combine 2 cups of the flour, the Parmesan cheese, parsley, basil, oregano, thyme, and sun-dried tomatoes. Stir to combine.
- In a small bowl, whisk together the olive oil, warm water, yeast, salt, and sugar. Let sit for 5 minutes until foamy.
- Add the egg to the flour mixture, followed by the yeast mixture. Stir until a soft dough forms. Turn onto a floured surface and knead for 10 minutes.
- Place the dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface and shape into a round loaf. Place on a greased baking sheet and let rise until doubled, about 30 minutes.
- Bake at 375°F for 35-40 minutes or until golden brown. Remove from pan to wire rack to cool.
Nutritional Information
Serving Size: 1 slice
Calories: 231
Fat: 12g
Saturated Fat: 2g
Cholesterol: 16mg
Sodium: 278mg
Carbohydrates: 25g
Fiber: 1g
Sugar: 1g
Protein: 6g
Cooking Time
Prep Time: 30 minutes
Cook Time: 35-40 minutes
Total Time: 2 hours
Equipment
- Large mixing bowl
- Baking sheet
- Wire rack
Serving Suggestions
Savory Italian Easter Bread is best served warm with a bowl of soup or salad.
Variations
You can add different types of herbs or sun-dried tomatoes to the dough for added flavor. You can also sprinkle the top with grated Parmesan cheese before baking.
Substitutions
You can use dried herbs instead of fresh herbs. You can also use vegetable oil instead of olive oil.
Storage
Savory Italian Easter Bread can be stored in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 1 month.
Tips and Notes
- Make sure your egg is at room temperature before adding it to the dough.
- If you don’t have fresh herbs, you can use dried herbs instead.
- If you don’t have a stand mixer, you can knead the dough by hand.