Italian Easter Bread


¼ cup warm water
1 pkg. active dry yeast
9 eggs
9 tablespoons sugar
½ cup solid vegetable shortening (Crisco)
3-4 teaspoons flavorings (a combination of liqueurs or extracts that
you like)
¼ cup chopped, dry fruit or candied fruit (think fruit cake)
½ teaspoon salt
5 to 6 cups flour


Dissolve yeast in warm water. (I always add a sprinkle of sugar to get
it going.) Combine eggs, sugar and shortening in a large mixing bowl
or food processor with a dough hook. Add the yeast and remaining
ingredients – blending in flour, two cups at a time – adding only enough
to form a dough that can be handled.
If using the food processor, skip this step: Knead dough on a lightly
floured board for a few minutes to make sure it is smooth.
Place dough in a large greased bowl, cover loosely with plastic wrap and
let rise until double in size.
To make one large loaf: Pull dough into a 3 inch wide rope, twist
and place in a greased tube pan (angel food cake pan).
To make two smaller loaves: Cut dough into two pieces and pull
each hunk into 3 inch wide ropes, twist, fold each in half and
place each in a greased loaf pan.
Let dough rise in pans until double in size.
Bake in a 350° oven for 10 minutes, reduce heat to 325° and bake 15
minutes longer.

Serve with softened butter and jelly or marmalade. Leftovers are great
toasted, or made into French toast.

Makes one large or two small loaves
50 North Main Street Harrisonburg, VA 22801 540-433-9191 - Switchboard 540-433- 4028 - Fax 540-433-2700 - News Fax

WSVF Public Inspection File

Copyright © 2002-2014 - Designed by Gray Digital Media - Powered by Clickability
Gray Television, Inc.