My First Try At Italian Easter Bread

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Kaneohegirlinaz

Wannabe TV Chef
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For years now, my husband has asked me to make
"Easter Bread". I've had no clue as to what he's
talking about. No one in his family remembers this,
nor do they have any recipes for it.

I did a WWW search recently and found
Italian Easter Bread … what a difference
one word can make :LOL:

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I used this recipe:
Italian Easter Bread - Garlic Girl
with one change, I use half teaspoon each of ground Cinnamon and Cardamom rather than using Anise, neither of us care for licorice.
We're not big fans of Hard Cooked Eggs, so I omitted those.

DH said that I was on the right track, but it wasn't quite right.
A little too much Orange flavor for his liking.
He said that it needs to be very egg-y tasting and less sweet.
In addition, he said that it had the texture is more of cake than bread... hmmm, too much flour?

Trying to get him to describe foods is really difficult.
But I thought that he did well this time, maybe because
he REALLY wants the bread of his memory.
 
We used to buy those in the bakery. They called them Easter egg baskets. You didn't put the egg in. The owners of the bakery we got them were distant relatives. Mom and I went in once when they were making the baskets. They dyed the raw eggs then placed them in the bread before baking. Since then the bakery has changed hands.

Can't find the baskets around here any more.

Where's the recipe? This is all I see :(

easter bread.jpg
 
We used to buy those in the bakery. They called them Easter egg baskets. You didn't put the egg in. The owners of the bakery we got them were distant relatives. Mom and I went in once when they were making the baskets. They dyed the raw eggs then placed them in the bread before baking. Since then the bakery has changed hands.

Can't find the baskets around here any more.

Where's the recipe? This is all I see :(

View attachment 34509


Oops, sorry MsM, here ya are …

The Best Homemade Italian Sweet Bread with Colored Easter Eggs
 
MsM, if you do make this bread,
please let me know if this is how it's
suppose to taste.
I have no point of reference here ...
Ok kgrl.

The ones we got were more of a hard, sweet cookie type bread that crumbled. You could get from one to 6 eggs in the baskets/rings.

Was yours more chewy and bread like?

I may try it in the future. I also found another recipe.

Italian Easter Bread

Slightly different recipe.
 
Ok kgrl.

The ones we got were more of a hard, sweet cookie type bread that crumbled. You could get from one to 6 eggs in the baskets/rings.

Was yours more chewy and bread like?

I may try it in the future. I also found another recipe.

Italian Easter Bread

Slightly different recipe.

Yeah, I saw that recipe too and I wasn't really sure which one to go with to be honest.
Mine came out like a dense-sweetish-crumbly cake texture.
DH said that it needs to be like bread, eggy, not sweet, and he didn't remember a licorice flavor
 
Yeah, I saw that recipe too and I wasn't really sure which one to go with to be honest.
Mine came out like a dense-sweetish-crumbly cake texture.
DH said that it needs to be like bread, eggy, not sweet, and he didn't remember a licorice flavor

I can't remember if it had anise flavor it's been like ... well a long time since I had one. But it probably did. It reminded me of anisette toast. BUT it was definitely hard, sweet and crumbly in texture and taste. It did have a shiny skin with a thin, white glaze as glue for the multi colored sprinkles. Your hubs may have gotten bread that may have been from a different region recipe.
 
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I can't remember if it had anise flavor it's been like ... well a long time since I had one. But it probably did. It reminded me of anisette toast. BUT it was definitely hard, sweet and crumbly in texture and taste. It did have a shiny skin with a thin, white glaze as glue for the multi colored sprinkles. Your hubs may have gotten bread that may have been from a different region recipe.

I think you may be right MsM.

My Husband's Father was the one who made the Easter Bread,
"just like his Mom did it" is what he says.
My Father-in-law's family was from the Calabrian region of Italy,
and he was first generation American-Italian.
As I may have said, I never got to meet either my FIL nor MIL,
they both had past before DH and I found each other,
later in life.
 
I think you may be right MsM.

My Husband's Father was the one who made the Easter Bread,
"just like his Mom did it" is what he says.
My Father-in-law's family was from the Calabrian region of Italy,
and he was first generation American-Italian.
As I may have said, I never got to meet either my FIL nor MIL,
they both had past before DH and I found each other,
later in life.

My family is from Naples. So that may be the deference.
 
Yeah, I saw that recipe too and I wasn't really sure which one to go with to be honest.
Mine came out like a dense-sweetish-crumbly cake texture.
DH said that it needs to be like bread, eggy, not sweet, and he didn't remember a licorice flavor
This sort of sounds like what you may be looking for. It has two eggs and less flour and sugar than the one you posted. It has no spices at all, so you could do whatever DH likes there.

https://www.christinascucina.com/individual-italian-easter-bread/
 
This sort of sounds like what you may be looking for. It has two eggs and less flour and sugar than the one you posted. It has no spices at all, so you could do whatever DH likes there.

https://www.christinascucina.com/individual-italian-easter-bread/

Notice that recipe calls for dyed UNCOOKED eggs like my bakery used.

It seems like the bakery used a hybrid recipe. Like I said I can't remember what flavor the egg basket was.

I do remember the sweet crumbly texture.

I think I will experiment and divide the crumbly recipe and add anise to half.
 
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