Grandma’s Easter Bread

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Written by Contributing Writer, KT @ One Organic Mama

This is my grandma’s recipe.  We are so very lucky that my children know and love their GREAT grandma! She is the matriarch of our very Italian family, and she is such a wonderful witness to all of us.

Since I don’t get to see her every Easter anymore, we enjoy Easter with my husband’s family, so I have endeavored to prepare it on my own.  It is never perfect like hers is – but it always reminds me of being at her house for Easter!  I thought it was too good not to share – everyone should wake up Easter morning to this bread.  It is perfect with cold butter on it (sounds gross but it is so good). The kiddos love to be involved and they are great kneaders!

Stay with me here.

Grandma’s Easter Bread
We use organic, fair trade, and or local ingredients when possible.
3 1/4  cups of flour (I usually switch to whole wheat in recipes – but this should be WHITE flour – go wild, it’s Easter, if you’re GF here are some substitution tips)
1/4 cup of sugar (or sugar alt. like stevia or honey)
1 tsp salt
1 package of yeast
2/3 cup of milk
2 Tbs of butter, melted
eggs (room temperature)
1/2 tsp aniseed
4-5 raw eggs in shells (you can color them if you would like)
 
Confectioner’s sugar (or make your own)
Round sprinkles
 
I found some organic sprinkles and food dye that is dyed with veggies instead of those nasty artificial food dyes 🙂
 
 
These are Grandma’s words with my notes in italics:
 
Measure the flour onto a piece of wax paper (I used a bowl).  Combine one cup of flour, the sugar, salt, and yeast in a large mixing bowl.  Add milk to butter, then gradually add to the dry ingredients.  Beat at low speed in electric mixer, (add in aniseed) scraping seeds down from sides of bowl occasionally, 2 minutes.  
 
Add first two eggs and then 1/2 a cup of flour (switch to dough hook). Beat at medium speed, scraping sides of bowl occasionally, 2 minutes, or until thick and elastic.  With wooden spoon, gradually stir in just enough flour to make a soft dough that cleans sides of bowl.  
 
Turn out onto lightly floured board (my Grandma has a cutting board that fits over her counter that my Grandpa made, it’s awesome, since I don’t have that, I used a silicone baking liner, nothing sticks to it!), shape into a ball and knead for 5 to 10 minutes or until smooth and elastic.  
 
Put in a greased bowl, turn to grease top.  Cover and let rise in warm place free from drafts 1 hour, or until doubled in bulk.  
 
Punch down dough, turn out onto a lightly floured board.  Divide in half and roll each piece into a 24’ rope.  Twist ropes loosely together and shape into a ring.  Arrange unshelled (dyed) eggs in empty spaces in twist.  
 
Cover and let rise in a warm place for 40 minutes or until doubled in bulk.  Bake in a moderate oven (350) for 30 to 35 minutes.  
 
Remove to rack, cover with towel.  Before eating frost and sprinkle with candies.
 
(I make the frosting with confectioner’s sugar and milk). 

It won’t be as good as the bread my parents will get straight from my grandma this year – but it will do!  Hope your family enjoys it too!!

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Do you have any special Easter recipes that your family makes every year? What about a Grandma who taught you something- what did she teach you?

About KT

Kristin is a mom to two busy boys, a wife to a hardworking husband, and a high school teacher.  She also co-founded the non-profit organization, Kai's Village in memory of the sweetest, bravest two year old with the strongest mama in the world. She loves cooking with fresh local ingredients, gardening, creating fun lessons at home and at school, and sneaking take out with her husband after the kids are in bed. You can find her at One Organic Mama or on Facebook or at the closest Starbucks.

Comments

  1. KT, I love this, we don’t really have a family Easter cooking tradition so I may just have to try this with my kiddos!

  2. Looks awesome! Love this tradition. Question-I am confused on the eggs…are these raw,, uncooked eggs with dyed shells? Are they for decoration are do actually eat them?
    Thanks!

    • Zaina, I believe they are raw eggs since the last ingredient says 4-5 raw eggs, about eating them- not sure, probably but I’ll let KT reply. 🙂

    • Raw eggs… and yes you can eat them if you refrigerate the bread 🙂