Grandmas Easter Bread Food

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GRANDMA ROSE'S ITALIAN EASTER BREAD 1947



Grandma Rose's Italian Easter Bread 1947 image

Grandma Rose was from Calabria Italy. We always had this at Easter time. Great for toast and really good for French Toast. Just eat with a dab fresh butter and a cup of coffee. If you braid it, you can put sugar cubes on top that will burst in the oven in those areas, That is how the Italian bakeries do the tops. Ours is plain....

Provided by andypandy

Categories     Yeast Breads

Time 40m

Yield 8 loaves, 80 serving(s)

Number Of Ingredients 9

1 quart whole milk, scalded and room temp
12 large eggs
2 oranges, juice and zest of
2 lemons, juice and zest of
4 cups granulated sugar
2 cups room temp. butter
3/4 tablespoon salt
1/4 lb fresh bakery yeast
flour, enough to make a soft but not sticky dough

Steps:

  • 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.

Nutrition Facts : Calories 104.9, Fat 5.8, SaturatedFat 3.4, Cholesterol 41.3, Sodium 122.7, Carbohydrate 11.9, Fiber 0.6, Sugar 10.7, Protein 2

GRANDMA'S EASTER BREAD



Grandma's Easter Bread image

A recipe from our friend Patricia Lilly. This "Pizza di Pasqua" was from her grandmother's family. Exquisite when lightly toasted and spread with butter and a small amount of honey!

Provided by Baritone Bob

Time 3h10m

Yield 16

Number Of Ingredients 12

5 cups bread flour, or more as needed
1 cup white sugar
2 tablespoons white sugar
⅔ cup grated Romano cheese
1 tablespoon ground cinnamon
1 ½ teaspoons salt
1 cup warm water
2 tablespoons active dry yeast
1 medium Oranges, raw, California, valencias
½ cup unsalted butter, melted and cooled slightly
3 large eggs, beaten slightly
1 tablespoon vanilla extract

Steps:

  • Combine 5 cups flour, 1 cup plus 2 tablespoons sugar, Romano cheese, cinnamon, and salt in a large bowl; stir well and set aside.
  • Stir warm water and yeast together in a small bowl. Set aside until dissolved and bubbly, 5 to 10 minutes.
  • Zest and juice orange into a large bowl. Stir in melted butter, eggs, and vanilla extract until well combined. Stir in yeast mixture. Add flour mixture gradually, stirring as you go.
  • Turn dough onto a lightly floured surface and knead for 8 to 10 minutes, adding up to 1 extra cup of flour as needed to keep dough manageable. Transfer to an oiled bowl, cover, and let rise until almost doubled in size, about 30 to 60 minutes.
  • Punch dough down, cover and let rise again until almost doubled in size, 30 to 60 minutes.
  • Preheat the oven to 300 degrees F (150 degrees C). Grease two 8-inch round loaf pans.
  • Cut dough into 2 equal pieces and shape into loaves. Place in the prepared pans, cover, and let rise again until almost doubled in size, 30 to 60 minutes.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Remove from the oven and let cook on a wire rack.

Nutrition Facts : Calories 284.8 calories, Carbohydrate 43.4 g, Cholesterol 55.3 mg, Fat 8.7 g, Fiber 1.6 g, Protein 8 g, SaturatedFat 4.9 g, Sodium 293.5 mg, Sugar 14.4 g

GRANDMA'S ROSEMARY DINNER ROLLS



Grandma's Rosemary Dinner Rolls image

My grandma (I called her Baba) made these in her coal oven. How she regulated the temperature is beyond me! She always made extra rolls for the neighbors to bake in their own ovens. At lunchtime, my mom and aunts delivered the formed rolls. -Charlotte Hendershot, Hudson, Pennsylvania

Provided by Taste of Home

Time 55m

Yield 1 dozen.

Number Of Ingredients 12

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3 cups bread flour
2 tablespoons sugar
1 tablespoon minced fresh rosemary, divided
3/4 teaspoon salt
2/3 cup warm 2% milk (110° to 115°)
1 large egg, room temperature
1/4 to 1/3 cup canola oil
EGG WASH:
1 large egg yolk
2 tablespoons 2% milk

Steps:

  • In a small bowl, dissolve yeast in warm water. Place the flour, sugar, 2 teaspoons rosemary and salt in a food processor; pulse until blended. Add the warm milk, egg and yeast mixture; cover and pulse 10 times or until almost blended. , While processing, gradually add oil just until dough pulls away from sides and begins to form a ball. Process 2 minutes longer to knead dough (dough will be very soft)., Transfer dough to a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Turn onto a lightly floured surface; divide and shape into 12 balls. Roll each into a 15-in. rope. Starting at 1 end, loosely wrap dough around itself to form a coil. Tuck end under; pinch to seal., Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes., For egg wash, in a small bowl, whisk egg yolk and milk; brush over rolls. Sprinkle with remaining rosemary. Bake at 350° until golden brown, 18-22 minutes. Remove from pans to wire racks; serve warm.

Nutrition Facts : Calories 194 calories, Fat 6g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 163mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.

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Top Asked Questions

What kind of bread is Easter bread?
This is a traditional type of Italian bread that’s made with eggs, yeast and other basic bread ingredients. The recipe makes one loaf. The first step in making this Easter bread is to dye three eggs.
Did your grandma Nardi teach you how to make Easter bread?
Your cherished family recipes are usually a labor of love. For one Taste of Home contributor—Pat Merkovich from Milwaukee, Wisconsin—that special recipe is her Grandma Nardi’s Easter bread. Pat remembers how her grandmother taught her the recipe when she was a girl. Now we’ll show you how to make Easter bread, too.
How do you make Easter bread?
This is a traditional type of Italian bread that’s made with eggs, yeast and other basic bread ingredients. The recipe makes one loaf. The first step in making this Easter bread is to dye three eggs. If you already have some dyed, hard-boiled eggs on hand, feel free to use those. Otherwise, place three eggs in a small saucepan.
How to bake bread like Grandma used to?
These are the secret ingredients grandma added to her bread. Cover the bread with a kitchen towel. Let it rise in a warm place until almost doubled, about 30 minutes. Once the dough has risen, preheat the oven to 350°. Bake bread for 30-35 minutes or until golden brown. Remove from pan to a wire rack to cool.

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