Italian Easter Bread

Brayden is one hundred and ninety weeks old. Eden is forty-eight weeks old. The Italian Easter bread is a small braided-yeast-bread with colored hard-boiled eggs baked into the braid (the small Italian-Easter-tradition).

Sunday I made one loaf.

Aunt Linda’s small twice-weekly Tulsa-visits continue. She arrives. She holds Eden. She plays with Brayden. She drinks the small coffee. We talk for two hours. The small Aunt-Linda-and-Roy small post-retirement rhythm has settled into the small comfortable-pace they have been building since Roy stopped driving.

Dustin’s small Tulsa-shop work continues. The small shop-manager-and-eventually-owner trajectory is in its small mid-phase. Bobby is moving toward the small retirement-handoff. The small five-year-buyout-structure is in its small operational-rhythm.

Prep Time: 30 minutes + 2 hours rising | Cook Time: 25 minutes | Total Time: 2 hours 55 minutes | Servings: 8

Ingredients

3 1/2 cups all-purpose flour, divided, plus more for kneading
1/4 cup granulated sugar
1 packet (2 1/4 tsp) active dry yeast
1/2 tsp salt
2/3 cup whole milk
2 tbsp unsalted butter
2 large eggs, room temperature, divided
1 tsp pure vanilla extract
1/2 tsp anise extract (optional)
5 hard-boiled eggs, dyed if desired
2 tbsp colored nonpareils or sprinkles, for topping

Instructions

Activate the yeast. In a small saucepan over low heat, warm the milk and butter together until the butter is just melted and the mixture reaches about 110°F. In a large bowl, combine 1 cup of flour, sugar, yeast, and salt. Pour in the warm milk mixture and stir until combined. Add 1 egg and the vanilla extract (and anise, if using), and mix well.
Build the dough. Gradually stir in the remaining 2 1/2 cups of flour, 1/2 cup at a time, until a soft, slightly tacky dough forms. Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. Add flour one tablespoon at a time only if the dough is sticking badly.
First rise. Place the dough in a lightly oiled bowl, turning once to coat. Cover with a clean kitchen towel and let rise in a warm, draft-free spot for 1 to 1 1/2 hours, until doubled in size.
Shape the braid. Punch down the dough and turn it out onto a floured surface. Divide into 3 equal pieces. Roll each piece into a rope about 24 inches long. Braid the three ropes together, then shape the braid into a circle, pinching the ends firmly to seal. Transfer to a parchment-lined baking sheet.
Tuck in the eggs. Gently press the dyed hard-boiled eggs into the braid at even intervals, nestling each one snugly so it is cradled by the dough.
Second rise. Cover loosely and let rise again for 30–45 minutes, until noticeably puffed.
Glaze and bake. Preheat the oven to 350°F. Beat the remaining egg with 1 tablespoon of water. Brush the glaze gently over the dough (avoid the hard-boiled eggs). Scatter nonpareils or sprinkles over the top. Bake for 22–25 minutes, until deep golden brown. A thermometer inserted in the thickest part of the braid should read 190°F.
Cool before slicing. Let the bread rest on the baking sheet for at least 15 minutes before slicing. Serve warm or at room temperature.

Nutrition (per serving)

Italian Easter Bread — The Bread That Belongs to You