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Reviewed: Mar. 20, 2008

This was my first attempt at an Easter ring & I was thrilled with the result! I brought this to an Easter dinner & everyone raved about how good it was. The kids loved dyeing the eggs. I'm going to make this a new Easter tradition.

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Reviewer:

MammaSteph

	Cooking Level: Expert
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Reviewed: Mar. 7, 2008

Followed recipe as written--love it! I use kosher salt, and didn't notice a salty taste. Everybody raved about this last Easter. It tastes sweet--more like a cake bread. Excellent!

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4 users found this review helpful

Reviewer:

angelnina

	Cooking Level: Expert
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Reviewed: Feb. 3, 2007

Easy. The children and the adults love this bread at easter.

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2 users found this review helpful

Reviewer:

Ashlie Turner


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Reviewed: Apr. 15, 2006

Bread was very easy to make, although I had to add more flour because the dough was way too sticky and the cooking time was only 25 minutes. Other thatn that I handed out the printed recipe to the girls at work along with a miniature braided wreath with one egg in the center. Everyone was very impressed. This one's a keeper.

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2 users found this review helpful

Reviewer:

CGIO67

	Home Town: Chicago, Illinois, USA
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Reviewed: Apr. 13, 2006

My mother and I have been making this bread since I was 3, it's a Good Friday tradition. I have found it easier though over the years to use anise extract, I think it gives it a little more flavor. Also if you're not into the dried fruit, Raisins are a great if not better substitute.

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5 users found this review helpful

Reviewer:

JADE18421


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Reviewed: Apr. 28, 2005

This recipe was absolutely FANTASTIC!!! I love baking from scratch and this old Italian favorite definitely impressed my Grandma. Infact she says that from now on, I can do the baking. Thanks for this recipe. It was truely delish!!!

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1 user found this review helpful

Reviewer:

JSPAGS


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Reviewed: Mar. 31, 2005

Fun bread to make! Very good and authentic!

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1 user found this review helpful

Reviewer:

JAZANDER


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Reviewed: Mar. 28, 2005

I made this yesterday for Easter and it was a hit. I used tha amount of salt that was called for in the recipe and we were not able to taste the salt as others said they were able. I was not able to find any dried fruit that said it was candied so I used a dried tropical fruit mix. The only other thing I did not use was the anise seed. I could only find anise extract and that is so strong that I didn't want to try and substitute so I left it out. Even with all these changes it was very good. The bread itself was not sweet (due to no candied fruit?) but the icing was plenty sweet. A+++

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1 user found this review helpful

Reviewer:

LITTLELADYJONES

	Cooking Level: Expert Home Town: Primghar, Iowa, USA Living In: Leander, Texas, USA
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Reviewed: Feb. 21, 2005

I have used this receipe for years. Usually people have never seen anything like it, but once they try it, they absolutly love it. I am now living in Italy and can't wait to try it out on my Italian neighbors.

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Reviewer:

JODEEINITALY


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Reviewed: Nov. 14, 2003

Really good recipe. However for the advanced baker since it's a yeast bread with multiple rising periods. Overall, very authentic-- and I'm 100% Italian!

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12 users found this review helpful

Reviewer:

DDJANCURA


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Reviewed: Nov. 14, 2003

My family and I enjoyed this recipe very much.

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8 users found this review helpful

Reviewer:

BUSYDAZE


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Reviewed: Nov. 12, 2003

This was a good sweet recipe, great for breakfast. However, use more dried fruit than is recomended. This recipe was hard to knead the second time because of the dry ingredients. Take your time with this one!

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11 users found this review helpful

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LJVINCENT


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Reviewed: Aug. 31, 2003

There is too much salt! The other recipes I have call for just a pinch of salt. I would use 1/2 or 1/4 teaspoon instead of 1 teaspoon. I couldn't taste the sweetness in the dough for the saltiness. Otherwise, it is a very good recipe.

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8 users found this review helpful

Reviewer:

IDAJ


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Reviewed: Aug. 31, 2003

I have never made a braided bread ring, but had wanted to try. This was perfect! I made it for my Bible Study class & got only raves. It wasn't hard to prepare or make. It was very good to eat- too!

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9 users found this review helpful

Reviewer:

PINKLADY

	Cooking Level: Intermediate Home Town: Lake Charles, Louisiana, USA
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Reviewed: Apr. 17, 2003

This is a very good recipe. I did make some changes, however. First of all, I used half of the salt and still had excellent results. Also, I substituted sultanas (golden raisins) for the fruit called for in the recipe. I also omitted the nuts. The resulting loaf was beautiful to look at and makes an excellent Easter morning certerpiece. I do question the safety of letting the braided loaf rise for the second hour because of the raw eggs. Only let mine rise 30 minutes after the inserting the colored raw eggs. Everything turned out great. The bread is very lightly sweet and goes very well with coffee.

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7 users found this review helpful

Reviewer:

HEATHERFEATHER

	Cooking Level: Expert
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