The dough will be quite wet and sticky at this point. Add the raisins and rum and mix until incorporated. Gradually add enough of the remaining flour- about 2 cups- to form a firm but slightly sticky dough, stopping the mixer occasionally to scrape any unmixed ingredients from the sides and bottom of the bowl into the dough. Add the remaining 4 egg yolks and 1/4 cup (1/2 stick) butter and beat until incorporated. Mix the dough at medium-low speed until deflated. Return the bowl of dough to the mixer fitted with the dough hook. Let the dough rise in a warm, draft-free place until doubled in bulk, 1 to 2 hours. The dough will be quite sticky form it into a rough ball, clean the sides of the bowl, and cover the bowl with a kitchen towel. Wait for each cup of flour to be incorporated before adding the next and stop the machine occasionally to scrape any unmixed ingredients from the sides and bottom of the bowl into the dough. Add 5 cups of the remaining flour, 1 cup at a time, beating until the mixture forms a sticky dough. Scrape the yeast mixture into the mixer bowl and beat until blended.Ĭhange to the dough hook attachment of the mixer and reduce the speed to low. Beat until only small pieces of butter remain. Add 1/4 cup (1/2 stick) of the butter, the wine, zests, salt, and vanilla. In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, whip 2 of the whole eggs, 2 of the yolks, and the remaining 1/2 cup sugar together at medium speed until foamy and pale yellow. Depending on the environment, these three risings can take from 20 minutes to 45 minutes each. Stir the dough with a fork to deflate it, then let it rise and froth two more times, stirring it down thoroughly and covering it again after each time.

(If it doesn’t get frothy, that means the yeast is no longer active and you will have to start again with fresh yeast.) Cover the bowl with a kitchen towel and let it rise in a warm, draft-free place (such as on top of the refrigerator or in a gas oven with the pilot light on) until frothy. Add 1 cup of the flour and stir until the mixture is smooth. Pour the warmed milk into a large bowl and add 1/2 cup of the sugar and the yeast. In a medium-size saucepan, heat the milk over medium heat to lukewarm, about 100 ☏. Let soak, tossing occasionally, while preparing the bread. It’s worth the time it takes to make and I know it will be a memorable part of your holiday meal.Combine the raisins with the rum in a small bowl and toss to mix. Where ever you live, you can have a taste of Italy during the Easter season with this homemade sweet bread.

It can also be frozen in a freezer safe bag for up to 3-4 months. The baked bread should be stored in an airtight bread at room temperature. The best way to know when bread is done baking is to use a thermometer to measure the temperature. If your kitchen is cooler, the dough may take longer to rise. If you are kneading by hand, it will take much longer. This rehydrates them, so they are plump when you add them to the dough. Interesting to know the traditional way is to soak the raisins in a couple of tablespoons of Anicette for an hour before kneading into the dough.Īs with all bread recipes, the time it takes to knead and let the dough rise can vary. I like to soak the raisins in boiling water before adding them to the dough. While it’s warm, brush it with the sugar glaze. Remove the bread from the pan and let it cool on a wire rack. This golden-brown loaf of bread is a beautiful addition to an Easter dinner – who can resist homemade bread? I know I can’t, and it wouldn’t be Easter without a loaf of this delicious Easter sweet bread. On top, you score a cross, so the loaf breaks open as it bakes. I bake it in a high cake pan to get this shape. You can shape this loaf however you like – I like a tall round loaf that looks like a dome. The bread has the flavor of lemon with the addition of lemon zest, but you could use orange zest, too. Most of the sweetness is from the light glaze brushed on while the loaf is warm. This Italian Easter bread I’m sharing today does not have as much butter as the braided one but is enriched with eggs for a soft, delicious loaf. Another favorite Easter bread recipe is braided brioche bread with colored eggs. This type of yeasted bread is made in many Italian homes for the Easter holiday – including ours! There are many variations, of course, and I’ve made several over the years. This bread is originally from the Northern part of Italy, the Emilia Romagna region. If it’s Easter, it’s time to bake, and, of course, we start with Easter Sweet Bread – a wonderfully soft, golden bread with raisins and a light sugar glaze.

Easterbread formz