Recipe by LadyAnna123
"Growing up, this was the best treat of Easter morning (and still is)! One bite of this light, fluffy, sweet bread and you're twelve years old again! Bakery quality in two hours. Try this South Philly Italian tradition and keep the heritage alive...Buona Pasqua a Tutti!"
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all-purpose flour, divided
1 (.25 ounce) package
rapid rise yeast
butter at room temperature
colored candy decorating dragees, or as desired
ABSOLUTELY FANTASTIC! If I could give this recipe more stars I would! This was my first year attempting Easter bread, and I chose this recipe because it sounded the most like what I was looking for, and it really, REALLY exceeded my expectations. I did do a few things slightly different, due to what I had and such...I am lazy, lol, so I mixed everything up in my bread machine on the dough cycle. Also, I only had pure anise oil, which is waaaay stronger than anise extract, so I used 1/4 teaspoon and that was perfect. I had an orange that was really to tart to eat, but I didn't want to waste the entire thing, so I zested it and threw that in the mix as well~YUM! Finally, I decided that I wanted a sweet glaze on top, so I baked it plain and then made a simple glaze of powdered sugar, vanilla and milk and drizzled that on top before topping with the colored sprinkles. The dough for this bread was wonderfully soft and super easy to work with. It smelled amazing while baking, and once I was able to cut into it, it had the most wonderful, light and airy texture that I just loved! This will be a new Easter staple for my family...I am sooo happy that I found this recipe! Thanks for sharing. :)
I have been making a version of this bread for about 30 years and it is one of my signiture and requested favorites. I have never been completely satisfied with the recipe I used, however, as it was heavier than I wanted, so I tried this one. It, also, is heavier than I am looking for and also not sweet enough; good, but not great. The search resumes!
This dough was VERY easy to work with. I actually misread the ingredients and only added 1 egg initially. Thankfully, I caught my mistake. I was worried that adding more wet ingredients after the dough had come together would mess with the consistency, but it still worked out well.
As another reviewer said, I used vanilla because I had no anise extract (although I'm sure the anise would've been delicious). Finally, I made a cinnamon glaze (1 cup powdered sugar, 1 tbsp margaine, 1 tbsp milk, 1 tbsp cinnamon) to go on top. Yum! The bread also reheated well the next morning with a couple seconds in the microwave.
This bread is absolutely fabulous. I put it in my bread machine on the dough cycle, then baked. My family and I really enjoyed it! Thank you so much for sharing!
this is the easiest and best italian easter bread i have ever made. just took a loaf out of the freezer and toasted it for breakfast. still as good as the day i made it 7 months ago.
This bread was wonderful. I used my stand mixer with dough hook for kneeding. I wanted for Easter morning, but didn't want to get up early. I made night before and put in fridge to raise overnight and worked beautifully. Put it on round pizza stone after kneeding, covered with plastic wrap sprayed with a little cooking spray so dough wouldn't stick...at 7 AM it was perfect to bake, just left out for 10 mins to bring to room temp and baked. This could be changed in so many ways with different extracts and/or shapes. Yummy!!
Baked for Easter. Unbelievable!! I could have eaten the entire thing. I will be baking this bread through the entire year. Thank you.
This recipe was awesome!! I made exactly as directed and got rave reviews!
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Easter Bread (Anise Flavored)
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 41
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