Pane di Pasqua (Italian Easter Bread)
This bread recipe with simple, clean ingredients is perfect for Easter breakfast - it's beautiful, festive & delicious!
4-5 Cups Ancient Grain 1:1 Replacement Flour warmAdd To Cart
1 Tb SAF Instant Yeast (Gold)
1 tsp Sea Salt
1 tsp Sea Salt
1/2 C Honey
3/4 C Oat Milk
1 Stick (1/2 C) Earth Balance Butter Substitute, Melted & slightly cooled
1/2 C Water, warm
5 Soft-boiled, dyed
Egg Wash (1 egg + a splash of water)
Mix 4 Cups of the flour in the bowl of your mixer with the yeast & salt.
Add all the wet ingredients & mix with dough hook attachment until combined
Then, slowly start adding more flour only until the dough pulls away from sides of the bowl, about 3/4 Cup. (See video)
Let the mixer knead the dough for 5 min.
Transfer dough in a nice ball to slightly oiled bowl & cover with plastic. Let rest/rise for 1 hr in a warm spot (like your oven turned OFF but light ON)
Meanwhile, boil & dye your eggs. After 1 hr, turn your dough out on a lightly floured surface & divide into 3 equal logs & roll each out into about 20”.
Braid the pieces & form a circle, joining & tucking the ends together.
Nestle the dyed eggs evenly in the layers.
Cover with a tea towel & let it rest for 1 more hour.At the 45 min point, preheat your oven to 350º.
After the 2nd rise, baste the top of the dough with your egg wash & bake for about 25 min, until it is golden brown
Transfer to wire rack to cool completely before cutting into it. EnJoy!
To make it sweeter, you can drizzle a simple sugar glaze on top!
1/2 C powdered sugar, splash of vanilla & a bit of plant milk until drizzle consistency!