Italian Easter Bread, Bread Machine Recipe
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 123.0
- Total Fat: 3.1 g
- Cholesterol: 25.1 mg
- Sodium: 144.1 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 0.5 g
- Protein: 2.6 g
View full nutritional breakdown of Italian Easter Bread, Bread Machine Recipe calories by ingredient
Introduction
This is my families Easter bread recipe, modified for use with a bread machine to accommodate a busy lifestyle without sacrificing the taste I grew up with! We don't eat many hard cooked eggs so I leave them out, but have also included instructions for anyone who wants to include them. This is my families Easter bread recipe, modified for use with a bread machine to accommodate a busy lifestyle without sacrificing the taste I grew up with! We don't eat many hard cooked eggs so I leave them out, but have also included instructions for anyone who wants to include them.Number of Servings: 20
Ingredients
-
Dough
-2/3 Cup 2% Milk
-2 Tbs butter, salted
-2 large eggs
-2 1/2 Cups All-purpose Flour
-1/2 Cup granulated sugar
-1 tsp salt
-1/4 oz active dry yeast
Optional:
2 Tbs butter, melted
-5 Dyed eggs (uncooked)
Glaze (Optional, but included in nutrition facts)
-1 Cup confectioner's sugar
-1/4 t Vanilla Extract
-1-2 T 2% milk
-Decorator's Sprinkles (optional)
Directions
Combine milk and butter in a small saucepan and heat until milk is warm and butter is softened. Add to the bread machine, along with the eggs, flour, sugar, salt and yeast. Place bread machine on dough cycle.
Once the dough cycle is complete, deflate the dough and turn it onto a lightly flour surface. Divide the dough into two equal rounds, cover and let rest for 10 minutes.
Roll each round into a long roll, about 36 inches long. Using both pieces of dough form a loosely braided ring, leaving spaces for the colored eggs if you are using them. Place loaf on a greased baking sheet and cover loosely. Allow to rise 45-60 minutes.
Preheat oven to 350 degrees. Brush risen loaf with 2 Tbs melted butter and bake until golden brown, 25-55 minutes.
Remove from over and cool on a wired rack.
If using the glaze mix 1 cup confectioner's sugar, 1 teaspoon vanilla extract and 1 - 2 Tbs 1% milk until the glaze reaches desired consistency. Drizzle it over the bread. Decorate with sprinkles or decorator's candies.
Enjoy!
Serving Size: Makes 20 1-Slice servings
Number of Servings: 20
Recipe submitted by SparkPeople user SHADYLANE85.
Once the dough cycle is complete, deflate the dough and turn it onto a lightly flour surface. Divide the dough into two equal rounds, cover and let rest for 10 minutes.
Roll each round into a long roll, about 36 inches long. Using both pieces of dough form a loosely braided ring, leaving spaces for the colored eggs if you are using them. Place loaf on a greased baking sheet and cover loosely. Allow to rise 45-60 minutes.
Preheat oven to 350 degrees. Brush risen loaf with 2 Tbs melted butter and bake until golden brown, 25-55 minutes.
Remove from over and cool on a wired rack.
If using the glaze mix 1 cup confectioner's sugar, 1 teaspoon vanilla extract and 1 - 2 Tbs 1% milk until the glaze reaches desired consistency. Drizzle it over the bread. Decorate with sprinkles or decorator's candies.
Enjoy!
Serving Size: Makes 20 1-Slice servings
Number of Servings: 20
Recipe submitted by SparkPeople user SHADYLANE85.
Member Ratings For This Recipe
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