Italian Easter Bread
Cuisine: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 1 large loaf
 
Ingredients
  • 5 cups + 1½ cups all-purpose flour
  • 1 cup sugar
  • 2 packages rapid rise yeast (1 package = 2¼ tsp.)
  • ½ tsp. salt*
  • 1 lemon
  • 1 orange
  • 1½ sticks butter
  • 4 tbsp. whiskey
  • 1 tsp. vanilla*
  • 4 eggs, lightly beaten
Instructions
  1. Preheat oven to 200 degrees, then turn it off once it is preheated. Grease a bundt pan very well.
  2. In a large bowl, whisk together 5 cups of flour, sugar, yeast, and salt.
  3. Cut lemon and orange into quarters and remove seeds. Place in a food processer and process until smooth.
  4. Melt butter in a medium pot. Add lemon-orange mixture, whiskey, and vanilla and heat until it just begins to simmer.
  5. At wet ingredients to dry ingredients and stir to combine. Add eggs and stir to combine.
  6. Knead for 10 minutes adding remaining 1½ cups of flour. Depending on the size and juiciness of your orange and lemon, you may need to add more flour. Just add enough so the dough can be handled without being too sticky.
  7. Rest for 10 minutes after kneading.
  8. Divide dough into three pieces and roll until they are long enough to braid. Braid dough and then place in prepared pan.
  9. Cover, place in warmed oven, and let rise until double (about one hour for me).
  10. Remove from oven and preheat oven to 300 degrees Fahrenheit. Bake for 50-60 minutes until golden brown.
  11. Serve warm with butter. Enjoy!
Notes
*The salt and vanilla are my additions and not in the original recipe that I received. They are optional!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/italian-easter-bread/