Ancestral Eats: Italian Easter Bread

Happy Easter my friends! This is a recipe that is near and dear to my heart, a traditional Italian Easter bread from my family.

As a child, my grandma used to belong to a club called the Italian Catholic Federation (ICF). She was a proud Sicilian. When I was about 5 or so, sometimes she would pick me up from school and take me to their meetings, which honestly… were some of my fondest memories. I was 5, so I have no idea what they talked about, but I do remember after these meetings, they would all go to the kitchen and cook. I can remember the incredible aromas wafting from that rectory kitchen.

During easter, however, they would have a big formal easter feast for members and their families, in which my grandma would make & bring this bread! She would often double, triple or even quadruple the recipe to ensure that not only there was plenty for the feast, but we’d have a couple loaves at home! Also, I’d like to mention, she would make this bread long before we owned a kitchen aid mixer. She would knead it all by hand. I can still remember the huge green oversized Tupperware bowl she would hand knead it in! The recipe can vary by family, some add dried fruits or nuts, some add more or less sugar.. the list goes on. But for me, this recipe is just how my grandma used to make it.

The original recipe photo

During the pandemic, I joined the rest of the world in baking various breads. It wasn’t until I was sorting through my recipes that I found my grandma’s recipe for this bread. I was hesitant, I had not had this bread since my grandmas last easter with us in 2007. I had such fond memories of it, but I wasn’t sure I could replicate it. After some thought, I figured I had nothing to lose, so I decided to try my hand at it. I did a porch drop off for my mom and my aunt and we all called each other on facetime to take a bite. Honestly, a tear came to my eye.. it came out just how I remembered it. They agreed. A cherished memory.

Now, that I have a son, I can’t wait for him to help me make it and to hopefully pass this recipe onto him. He may not have had the chance to meet my grandma, but I will tell him all the stories and share the memories. I hope you enjoy it!

Hoppy Easter!

Family Italian Easter Bread

• 1 ¼ cups milk

• ⅓ cup unsalted butter, cut into small cubes

• 2 ¼ teaspoons rapid rise instant yeast, 1 package

• ⅛ teaspoon kosher salt

• ½ cup granulated sugar

• 2 eggs

• 4 cups all-purpose flour

• For Eggwash:

• 1 egg + 1 teaspoon water

• Hardboiled & Dyed eggs (I did 6; two per each loaf)

• Note* This recipe requires a food thermometer

1. In small saucepan add butter on low heat, stirring continuously. Once the butter is more than half melted, add in the milk and heat to about 130 degrees. If temp goes above intended temperature, remove from heat and let cool.

2. In a large mixing bowl, add yeast, salt, granulated sugar and eggs and whisk together on low speed. Once combined, remove the whisk and attach the dough hook. Now it’s time to add the warm milk/butter mixture as well as 2 cups of flour. Mix on low for about a minute, increase to medium for about 2-3 minutes, scraping down the sides with a spatula to ensure all the flour gets mixed in.

3. Add the remaining 2 cups for flow again on low, increasing to medium as the flour gets incorporated. Allow dough to mix in the mixer for about 10 minutes or so, until it is slightly sticking to the sides of the bowl.

4. Take the dough out of the mixing bowl and place on lightly floured surface and knead by hand for about 5 minutes, added flour as needed to prevent sticking.

5. After 5 minutes shape the dough into a ball and cover with a lightweight dish towel or loosely cover with plastic wrap and let it rest for about 10-15 minutes.

6. I take this break to wash dishes or prepare for the next steps of the process. Dance around in the kitchen, have fun!

7. Next up comes the braiding process. Everyone who makes this bread has different variations of how it can be presented. There is a twist loaf with two ropes of dough, A two rope twist and wreath. Or a classic three rope braid loaf or braid wreath. Honestly, there is not a wrong way to do this, you just adjust baking time ever so slightly. I did a couple variations, so I’ll walk you through my steps.

8. Make your egg wash, crack one egg and add a tablespoon (or two) of water and whisk together. Divide the ball of dough in 6 pieces. Take one piece at a time and cover the rest. Using your hands, roll each piece into a rope about 16 inches long and about 1 inch wide. Once they’re all rolled out, take two ropes at a time and twist them together. Once you have reached the end, connect the ends using a small amount of egg wash on each end to help them stick together. Once twisted, place each braided wreath on a greased baking sheet. Repeat these steps for each rope.  Once all dough has been braided, cover lightly with the dishtowel or plastic wrap again and let is rise & double in size in a warm place for an hour.

9. Around 45 minutes into the rising process, preheat your oven to 350 degrees. After an hour, brush each braid with the egg wash. Traditionally, the bread is served with sprinkles, but that is totally optional. If you choose to use sprinkles, add them immediately after brushing them with the egg wash. Also, take your two hard boiled & colored egg and gently place them in the center of the wreath (it looks like a nest, aww!)

10. Bake each wreath for approximately 15 minutes, or until it is a nice golden brown color. Transfer each wreath to a cooling wrack. And there you have it, delicious easter bread. It goes well with coffee or tea, or with a little pat of butter, or plain! Enjoy!!