Recipe by Chef John
"If you were lucky enough to grow up in an Italian-American home, there's a good chance you got to enjoy the smell of freshly baked Easter bread, with its unmistakable anisette aroma filling the air.
This loaf of Easter bread is one of my favorite holiday traditions, and an authentic family heirloom recipe; made the same way as my mother, and her mother, and her mother's mother made it. I hope you give this a try, and remember, it's never too late to start an old family tradition. Frost with pink icing and top with sprinkles!"
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1 (.25 ounce) package
active dry yeast
warm water (100 degrees F/38 degrees C)
1 1/2 tablespoons
1 1/2 teaspoons
1 1/4 teaspoons
4 1/2 cups
all-purpose flour, divided
I thought I'd try this bread as I am never satisfied with what we buy from the bakery. Just finished making this bread. Omg the taste is great, so much better than any bakery. Good thing there are four loaves or I don't think I'd have any left for dinner.! It's so easy to follow (and I never make bread). This will be a keeper in my recipe book for sure.
I married in to an Italian family. When my husband's grandmom died so did the hope of good Easter/Holiday bread. Until this recipe, that is! I am a fair baker, with minimal bread-making experience. I had no troubles! I did find that my bread rose much more quickly that it states. I also reduced the anise flavoring considerably and left out the seeds altogether. Great recipe! ( See pics)
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Easter Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 93
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