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|Mom's Easter Bread made with Love
|Recipe contributed by Linda Nuzzo-Rubeis
- 1 1/2 dozen eggs (large)
- 2 cake yeast
- 1 cup crisco shortening (melted)
- 3 bottles lemon extract plus lemon oil 1 bottle
- 3 cups sugar (white)
- 3 tablespoons real lemon juice plus juice from 2 whole lemons along with lemon zest
- 1 quart milk (whole)
- 8 pounds flour may need more while kneading
- 1 1/2 salt
- 1/2 crisco cooking oil
- 1 cup confectionery sugar
- little milk
- 1/2 bottle lemon extract
|Melt crisco and milk together in saucepan. (Let cool to room temperature). In a small bowl add 3 tablespoons sugar and crumble yeast stir and let set. Beat eggs with mixer until frothy and add sugar continue beating until well incorporated. In a extra large tub or a round deep pan begin with 5 pounds flour, add salt, egg and sugar mixture, then add melted crisco/milk that is room temperature. Add yeast mixture and some warm water to use all remaining yeast mixture from small bowl. Now add lemon juices and oils together. Begin kneading the mixture. Dough will be very sticky while kneading continue adding the rest of the remaining 3 pounds of flour until the dough begins to be workable. You may need to add about 1/4 cup crisco oil while kneading. If the dough is still to wet add some handfuls of flour. This dough is not a hard dough it will stick to your fingers somewhat. Knead about 15 minutes you may put oil into your hands to keep dough from sticking to them. Cover with a clean kitchen towel and let raise. Put in a warm place in your kitchen. Dough will begin raising quickly when it reaches up to top of large bowl, punch down with fist motion. Cover again and place back in a warm area free from drafts. I use a flannel single blanket just for this bread. It will take approx. 2-3 hours for it to come well over the pan, when this happens you can begin separating into individual loaves. Grease bread pans, this recipe makes about 12 good size loaves. Let raise in pans about 1-2 hours. Begin baking 3 at a time. 325 degree oven 45-55 minutes. You may want to cover with foil as they will brown quickly take off foil last 15 minutes.
Prepare glaze by stirring ingredients. Decorate when bread is cool enough to touch. I use any type of sprinkle candies of pastel colors. Enjoy!
This recipe is one my mother made for many, many years. I have made it for my family beginning in 1974. I now am teaching my granddaughter to make this and be able to pass this down to her family someday. It' s made with lots of love.
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