This panetonne-style bread is studded with dried fruit, and glazed with sugar and almonds. It’s delicious drizzled with heavy cream or honey, and enjoyed alongside a strong cup of coffee.This recipe is courtesy of King Arthur Flour.
In a large bowl, blend the sugar, salt, and yeast well with 1 cup of the flour. In a saucepan, combine milk and butter, heating slowly until liquid is warm and butter is melted. Pour the milk into the dry ingredients and beat 125 strokes with a ...
Find recipes for Easy Italian Easter Bread and other Course recipes. Get all the best recipes at . Recipe directions: In a large bowl, combine 1 cup flour, sugar, yeast and salt. In a large saucepan, heat milk and 2 tablespoons butter to 120°-130°. Add dry ingredients; beat on medium speed for 2 minutes. Add eggs; mix well. Stir in enough remaining flour to form a soft dough.
Find recipes for Italian Easter Bread and other Course recipes. Get all the best recipes at . Recipe directions: In a large bowl, combine 1 cup flour, sugar, yeast and salt. Add milk and butter; beat 2 minutes on medium. Add 2 eggs and 1/2 cup flour; beat 2 minutes on high. Stir in fruit, nuts and aniseed; mix well. Stir in enough remaining flour to form a soft dough.
The Easter dinner was always the best at Nanny's and I remember her making several types of pies for the meal. This is a savory pie filled with Italian meats and cheeses. The recipe makes 2 deep dish pies. It's best served at room tempature. Can be made several days before eating, just remember to try and take the chill off of it. You dont want to cut it or serve it hot, as the cheeses will still be runny and won't stay together. This dish freezes well. We usually eat this on Easter, but you can make it and serve with a nice salad on the side for dinner. Delicious! I use premade frozen pie crusts or buy the Pillsbury ones in the refrigerator section and fill my own pie plates.