Reviewed: Mar. 31, 2013

I tried it last night. Thank you for all the tips in the reviews, I let it rise in the fridge over night, baked on a pizza stone, 20", turned oven off and left in oven for 3 min. It was the perfect texture, and baked properly. Thank you!

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Reviewer:

scrumptious

Reviewed: Apr. 6, 2012

Found this recipe today. I'm Italian and found this very much like my mother's bread. I added raisins - no other changes..made 2 different shapes. They both turned out beautifully! Thanks for sharing! Happy Easter!

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3 users found this review helpful

Reviewer:

cpoper

Cooking Level: Expert

Reviewed: Aug. 24, 2011

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.

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7 users found this review helpful

Reviewer:

Nita W

Reviewed: Jun. 30, 2011

This recipe was awesome!! I made exactly as directed and got rave reviews!

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5 users found this review helpful

Reviewer:

Kristyann_40

Reviewed: Apr. 30, 2011

Fabulous! Added to my Easter menu. No changes needed.

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7 users found this review helpful

Reviewer:

Carolina

Cooking Level: Expert

Reviewed: Apr. 28, 2011

I followed this recipe, but the bread dough was very dry. When I baked it, I watched it carefully, but the top was too brown and the inside was still doughy. I bake bread on a regular basis, so this wasn't just beginner's bad luck. I'll not make this again.

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5 users found this review helpful

Reviewer:

LISA614

Cooking Level: Expert

Home Town: Clarksburg, West Virginia, USA

Living In: Mcmechen, West Virginia, USA

Reviewed: Apr. 24, 2011

Baked for Easter. Unbelievable!! I could have eaten the entire thing. I will be baking this bread through the entire year. Thank you.

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8 users found this review helpful

Reviewer:

irene

Reviewed: Apr. 24, 2011

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.

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18 users found this review helpful

Reviewer:

JMM0430

Cooking Level: Beginning

Home Town: Elkhorn, Nebraska, USA

Living In: San Jose, California, USA

Reviewed: Apr. 24, 2011

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!!

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11 users found this review helpful