Reviewed: Apr. 25, 2011

I was very pleased with how this turned out. I didn't add the candied fruit, almonds, or anise seeds. I also let it rise longer than the estimated rising times- but it was wonderful. It looked just like the easter bread my mom used to make and tasted very similar to a sweet roll. I was so excited with how well it turned out that I forgot to snap a photo, but trust me, it looked great! My only suggestion is to make sure that the milk is the correct temperature in order to work with the yeast as well as possible. The recipes suggests 120-130 degrees, but I was always taught 100-110 degrees. I use a thermometer to make sure that any liquid I add to yeast is between 100 and 110 and I have never had any problems.

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8 users found this review helpful

Reviewer:

Skye

Cooking Level: Intermediate

Reviewed: Apr. 25, 2011

If you want to make real Easter Bread, get a recipe from a real Italian. This is not authentic. My Grandmother, Mother, Aunts and I have all made Easter Bread and this isn't it. I know some folks put the minced candied fruit in it but we never did - it tases awful. I agree with the other reviewer who said it looks nice but tastes awful. Look for something authentic and not from a commercial magazine and you will do much better.

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6 users found this review helpful

Reviewer:

DinnerDiva

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: New Castle, Pennsylvania, USA

Living In: Saint Augustine, Florida, USA

Reviewed: Apr. 17, 2011

My family really liked this recipe. It will now be an Easter tradition.

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2 users found this review helpful

Reviewer:

Antoinette

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Lemont, Illinois, USA

Reviewed: Apr. 10, 2009

This bread turned out absolutely delicious! A few changes I made to the recipe: I only used 2 tablesp. sugar, I used 1 tsp anise seed, added 2 tsp grated orange peel and omitted the mixed candied fruit. I made a 3-strand braid (1 long braid about 12 inches, not circular). It only needed to bake for 20 minutes on the bottom rack. After cooling, I lightly glazed it with an icing made from powdered sugar and fresh orange juice. The eggs did not cook thoroughly, so next time I will precook them. Fantastic!!

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32 users found this review helpful

Reviewer:

Yummi Gourmet

Reviewed: Mar. 31, 2008

This was really very good. I took the lazy route (I was baking ENOUGH stuff this Easter) and plopped everything in no particular order in the bread maker on the dough cycle. It worked great.

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40 users found this review helpful

Reviewer:

cdarbonne

Reviewed: Mar. 23, 2008

we made this twice in hopes that the 2nd time would be better and niether one of them I would have served to anyone I know this was horrible. I'm italian and I have had this my whole life I was hoping that I could have taken this to my families home for Easter and I couldn't bring my self to do so! It looked a hell of a lot better then it tasted!.....YUCK!!!! I WOULD NEVER MAKE THIS AGAIN!

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13 users found this review helpful

Reviewer:

dante

Reviewed: Mar. 23, 2008

I made this for Easter and it was a big hit. It reminds me of a recipe my Italian Grandmother used to make at Easter. I left out the almonds and fruit. I will probably make this year round without the eggs. Thanks for a great recipe.

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15 users found this review helpful

Reviewer:

MGBJERRY

Reviewed: Mar. 22, 2008

Very easy to make, texture was wonderful, just needed a some flavoring like anise to make it authentic Italian Easter Bread

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11 users found this review helpful

Reviewer:

akazap

Reviewed: Apr. 6, 2007

Just the way my mom used to make it! I'm not one for candied fruit, I always leave it out and I like a little extra anise it there. The almonds are a new twist for me and I loved it. So happy to see this recipe in here. Beautiful for Easter table. And it makes THE BEST toast in the morning. Thanks!

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35 users found this review helpful