Italian Easter Bread

Overhead view of easter bread with blue egg

5 from 8 votes

The softest loaf of Italian Easter bread right from Nonna's recipe box. Makes 2 large loaves of light and tender bread (about 850 grams per loaf or 16 servings per loaf). Recipe may be halved for 1 large loaf or 2 small loaves.

Prep Time30

Cook Time40

Bulk and Final Rise4

Total Time5 10

Course: Bread

Cuisine: Italian

Servings: servings

Calories: 48kcal

Author: Marie

Ingredients

1.5 cups warm water (can use half milk and half water)
4 teaspoons instant yeast
3 eggs
1 1/2 cups granulated sugar
1 lemon zested
2 teaspoon vanilla extract
3/4 cup oil divided (vegetable or canola)
8 cups all purpose flour up to 9 cups (add this very gradually as you might need more or less)
egg wash (1 beaten egg with 1 tablespoon of water added)

For decorating (optional)

4 medium eggs colored (not cooked)
powdered sugar icing 2 cups powdered sugar plus 2 to 3 tablespoons milk or water; add liquid one tablespoon at a time and whisk)
colored non-pareils

US Customary - Metric

Instructions

In a small bowl, add the yeast to warm water (use about 1/2 cup from the total needed). It should be lukewarm, not hot or the yeast may die). Stir well and set aside. We are waiting to see the mixture bubble to tell us it's active and working.
In a large mixing bowl, beat the eggs and the sugar until light and fluffy (several minutes).
Add the lemon zest, extract, and the oil to the egg-sugar mixture and beat until combined.
Add the remaining milk/water and yeast mixture to the batter and mix until combined.
Begin adding the flour slowly. Add only enough flour to make a very soft dough. Beat very well to allow the flour to be absorbed, and avoid adding too much flour. You should aim for a soft dough, like your earlobe. I like to let the dough rest for about 10 minutes before adding more flour to ensure the flour has absorbed sufficiently. To do this, cover the dough with a clean towel.
This dough is best mixed for about 10 to 12 minutes, as it will eventually clear the sides of the bowl and form a ball. You can also hand-knead for about 15 or 20 minutes, with lots of breaks in between to allow for the slow development of the dough.
After the dough is smooth, let the dough rest for 10 minutes.
Place the dough in a large bowl or bucket, cover, and allow it to rise until double (1.5 to 2 hours; time will vary depending on room and dough temperature).
Optional: Punch down the dough after it has risen and let it bulk rise again for 1.5 to 2 hours.
After the dough has risen a second time, it's time to shape/form your loaves.
I use cooking spray on the countertop and coat my hands to make handling the dough easier.
To form the loaves, begin by dividing the dough in half to make 2 loaves.
For each loaf, you will then further divide each piece into 2 pieces. Roll each piece into a rope that is about 2 feet long and then twist the two ropes together.
Form the twisted ropes into a spiral circle and then tuck the ends underneath.
Place the loaves on a parchment-lined baking sheet (1 per sheet for large loaves or 2 per sheet if you halved the recipe).
Brush the loaves with egg wash, cover loaves loosely with oiled plastic wrap, and let rise for about 1.5 to 2 hours or refrigerate overnight. Save the egg wash (refrigerate) and you'll need to apply another coat of egg wash just before baking.
About 20 minutes before you're ready to bake, preheat oven to 325 degree F.
If you are decorating with eggs, place a dyed egg in the center and gently push the egg down in the center.
When ready to bake, brush the loaves with the egg wash avoiding the dyed egg.
Place loaves in the center of the oven and bake until lightly golden (about 30 to 40 minutes or more just until golden and the center is cooked - press down with finger it should feel firm not raw).
Begin checking loaves at 20-25 minutes and cover loosely with aluminum foil if they are browning too quickly).
Let the loaves cool fully before cutting!

Notes

Decorative colored eggs can be added raw or hard boiled; to prevent colored eggs from bleeding consider baking with a wooden egg and replacing with dyed hard boiled egg after the bread has baked.

Store in airtight bag for 2 or 3 days or freeze bread for up to 1 month.

Note: you can skip the bulk rise and just do a final rise after the loaves have been shaped. I find that the bulk rise (ie, the rise when dough isn't shaped) helps the bread get really tender and soft. If you're in a rush you can skip it but I encourage you to try doing the bulk rise (at least 1 bulk rise or even 2 bulk rises) when you have time.

Nutrition