Grandma Rose's Italian Easter Bread 1947

Recipe by andypandy
READY IN: 40mins
YIELD: 8 loaves




  • Scald whole milk and let cool, add in the yeast.
  • Beat eggs, and juice, and zest.
  • Beat sugar and butter until fluffy continue to beat well.
  • Add the beaten egg mixture into the beaten sugar butter mixture.
  • Combine with the cooled scaled milk , and yeast mixture.
  • Combine well, add sifted flour, continue adding flour until a soft dough comes together.
  • Turn out onto a table and knead until soft, not too sticky, 5- 10 minutes.
  • Let double in a greased bowl, covered.
  • Punch down and let rise again.
  • Form into braids after second rising, or put into loaf pans.
  • Let rise until almost doubled Bake 350 degrees, until golden, 20 minutes approximately.
  • Note; the amount of flour can be anything from 8- 12 cups, or more. but add gradually until you have a soft slightly sticky dough -- where when touched your finger comes away tacky but not sticking to the bread board.Keep your dough soft not firm --.
  • All depends on flour and humidity and how much juice from your oranges and lemons.
  • Can braid and place under braiding but showing raw eggs white or already coloured, eggs will cook while baking, for an Easter morning delight.
  • Directions on making the dough, can vary, as I have done the procedure in different ways, and now we can't get fresh compressed yeast in our stores, so I use active dry yeast, usually 2 tablespoons.