Easter Bread

Warning: This is definitely not a ‘waistline-friendly’ recipe.

However, it is an Italian Easter Tradition and I believe in splurging (conscientiously) on things that are worth it, in moderation.

I was raised with an Italian mother, and every easter I got more excited over this tradition of homemade Italian Easter bread (which we call Consuppa), than any chocolate or candy.

It’s a MUST try. You can eat it for days, I like mine either warm with whole grass fed butter OR with good italian salami and cheese.

Easter Bread (really you can make this any time of year)
8 ServingsIngredients

  • 2/3 cup warm milk (105° to 115°F)
  • 1/4 cup sugar
  • 1 (1/4 ounce) package active dry yeast (2 1/4 teaspoons)
  • 8 tablespoons (1 stick) unsalted butter, melted and cooled to room temperature, plus more for greasing
  • 3 large eggs, at room temperature
  • 1/2 teaspoon salt
  • 2 1⁄ 3 cups all-purpose flour, plus more for dusting and kneading
  • 3 large hard-boiled eggs (colored if you want to make it festive)

  • Whisk the milk, sugar, and yeast in a small bowl and set aside until foamy, about 5 minutes. Whisk in the butter, 2 eggs, and salt until uniform. Stir in the flour until a soft dough forms. Lightly dust a work surface with flour, turn the dough out onto it, and knead for 10 minutes, until smooth and elastic. Gather the dough into a ball.
  • Lightly butter a large bowl, set the dough in it, and turn over to coat in the butter. Cover with a cleankitchen towel and set aside in a warm, draft-free place until doubled in bulk, about 1½ hours.
  • Turn the dough out onto a lightly floured work surface. Flatten the dough and knead lightly until well incorporated. Divide the dough into two equal pieces; roll each piece into a 14 -inch-long strand. Pinch these two strands together at one end, then twist them together six times lengthwise to make a single coiled strand. Form the strand into a circle and pinch the ends to seal.
  • Lightly butter a large rimmed baking sheet. Transfer the coiled ring to it. Press the hard-boiled eggs at three equidistant spots around the coil, using the natural indentations caused by the crossing of the strands.
  • Whisk the remaining egg and 2 tablespoons water in a small bowl until foamy. Brush lightly over the bread. Cover with a clean kitchen towel and set aside in a warm, draft free place until doubled in size, about 1 hour. Meanwhile, position the rack in the center of the oven and preheat the oven to 350°F.
  • Bake until golden brown and hollow-sounding when tapped, 25 to 30 minutes. Transfer to a wire rack to cool for 15 minutes or to room temperature, about 1 hour.