Hunting for the perfect Easter dinner

Written by Joy Paoletti and Judy Vig
Wednesday, 20 April 2011 00:00

The hunt is on. Joy and I won’t be looking for Easter eggs but will be looking for the perfect ham, lamb and vegetables for our Easter dinner. The holiday begins with a four-way phone call between Mom and the three of us. She begins by asking what we would like to serve for the holiday.

Of course, Joy takes over, and our sister Jackie and I sit in silence and just listen to the “Food Boss” tell us what we will have and what our jobs are. Then, I ask permission to make my favorite Easter bread for everyone to have for breakfast on Easter morning. I finally get the go-ahead.

It is a wonderfully sweet and tender bread. It’s very easy if you use a Kitchen Aid mixer with the hook attachment for kneading, and pop in some of the colored eggs you colored with the kids. I’m sure it will become a tradition for your family, as it has for us every year. It is delicious served warm from the oven or toasted and slathered with butter for any morning.

Happy Easter!

Italian Easter Egg Breads

2 1/2-3 cups flour

1/3 cup sugar

1 package active dry yeast

3/4 teaspoon salt

1/3 cup milk

1/3 cup water

1/4 cup butter

1 egg, room temperature

Three hard boiled colored eggs

Colored sugar crystals or sprinkles for garnish

In a large mixing bowl, mix one cup of the flour, yeast, sugar and salt. Set aside. In a medium sauce pan, heat milk, water and butter until very warm but not boiling.

Gradually beat this mixture into flour mixture on medium speed for two minutes, scraping down the sides of the bowl. Add egg and one more cup of flour. Beat again at high speed for two minutes until dough is thick and smooth.

Stir in enough flour to make a stiff dough. Turn out onto a floured surface and kneed dough for seven minutes, or if using Kitchen Aid, use the dough hook. When done, shape and place into a large greased bowl. Cover with plastic wrap and let rise until doubled in size. (about 3-4 hours). When it has doubled, turn out onto floured surface again and punch down, kneed lightly and let dough rest 10 minutes. Shape into desired bread design on a greased baking sheet (we make a large braid) and place eggs decoratively in bread, pushing them slightly into the dough so they stay. You can make individual ones as well. Let rise until doubled in size, another 3-4 hours. Bake at 350º about 30 minutes.

We are excited to announce our new monthly recipe contest. Each month we will post a new recipe title and would love for you to share your family favorite with us. Maybe with a shortcut, a “2 Minute Take” or not! Please tell us! There is a prize given each month so join us @TwiceBakedTwins.com for more details, and click on Recipe Contest. We’d love to hear from you.