Italian Easter Bread
Easter bread from Enrico’s Biscotti Co.
Like many European countries, Italy has its own take on a sweet, aromatic Easter bread: Pane de Pasqua.
Though similar in texture to Panettone, a traditional Christmas bread, Pane de Pasqua does not contain candied fruit or nuts. The loaves of brioche-style bread are often braided into a crown and topped with an egg, icing, and sprinkles.
The origins of this traditional Italian Easter bread are muddy, but one thing’s certain: for many, Easter wouldn’t be complete without this sweet dessert. Add it to your holiday spread this year using this recipe from Larry Lagatutta, owner of longstanding Italian bakery and cafe Enrico Biscotti Co. in the Strip District.
Last year, Lagatutta even recorded a tutorial on how to make the bread. Scroll to the bottom to learn from the baker.
Italian Easter Bread
INGREDIENTS
1 oz fresh yeast (or two packets of dried yeast mixed with 1/4 cup warm water and 1 tsp sugar, then allowed to rest for 5 minutes)
4 oz fat (lard, Crisco, margarine, butter, or butter blend)
1 cup sugar
3 eggs
4 oz hot water ( 1 cup)
5 cup flour
Egg (optional)
INSTRUCTIONS
Cream together yeast, fat, and sugar. Then, add the remaining ingredients and mix until the dough is stringy (about five minutes). Cover with plastic wrap and let sit for about an hour, until it triples in size.
Turn the dough out onto a well-floured board. Divide into three pieces, and push them into three rectangles. Roll and pinch each rectangle into a log, then braid the three logs together. Place an egg into the dough if desired.
Bake at 350 for one hour. You can check by tapping the bottom of the loaf or by inserting a knife into the bottom of the loaf. It will come out clean when ready.