Italian Easter Bread (VIDEO)
Italian Easter Bread ©
A sweet Anise flavored bread, enjoyed by so many Italians during the Easter Holiday.
And a Tradition from days long ago.
If ever there was a culture of people who’s artisans that make some of the tastiest breads in the world. Italy would be tops.
Since Roman times and Italy’s expansion into other lands. The Romans learned all new ways of cooking. All types of foods too. Bread was one of them.
Born out of the Byzantium Empire, who learned in conquered lands afar. Perfected in Sardinia, and later in Venice and the rest of the Roman Empire, is the Easter Bread we know today.
The history of bread making in Italy is one of the oldest. Soon other countries would follow the Italians. France is one, and also known in the culinary world.
Even Germany, who makes many breads from famous bakeries till this day.
And even Austria.
Since World War 2, German Speaking Countries and Italian cultures had mixed many traditions. Bread was one of them too.
And from a tradition of breads come the Italian Easter breads.
And there are so many. Pane Di Pasqua (Easter Bread), Pinza or Pinna Bread, and Colomba Di Pasqua (Easter Dove Bread), or Pupa cu l’ova, Cuddura cull’ova.
All Sister Easter Breads made during this time of the year.
And actually all extensions of the older Colomba Di Pasqua Bread.
And Veneto Breads.
Colomba was a bread commemorating the 2 White Doves that landed on a Milanese Roman Chariot.
It is a symbolic bread, as many things are out of Italy.
Today Easter Bread is a Catholic bread, honoring Christianity.
Yet it has a symbol against any Church in Europe. The Egg.
A forbidden food during the Lent Season.
And was banded from the Church.
But the tradition was still carried on.
And even in America, where many Italian immigrants came to places like New York, Chicago, Cincinnati.
And too, they brought those traditions of bread making.
The Italian Easter Bread is now enjoyed by all faiths and nationalities around the world. Even Asia where its popularity is gaining ground.
In the Middle East, it is more of a Raisin Type Bread.
Our bread is a Doll Shape based on a Pinza recipe. A common shape as well.
Since a part of our families were of the northeastern Italians.
And some from the South as well.
Venetos, Tuscanos, and Calabrians.
I have to admit. This is my Number 1 favorite bread. And we eat it with a small spread of butter. Which almost gives it that Cinnamon Bun, or Raisin bread flavor. Yet there is no Cinnamon or Raisins in it.
It is a surprise to me that this is not served more often.
Believe me, you will want to make this all year round.
It takes a little more work and patience, but the gains are huge, as you can make many loaves even by doubling the ingredients.
Enjoy!!
Ingredients:
1/2 cup of Butter, at room temperature
1/2 cup of Milk
1 Envelope of Yeast (2 ½ tsp)
1/2 cup of Warm Water, Luke Warm
3 Eggs, at room temperature
2/3 cup of Sugar
1 tsp of Vanilla Powder or Extract
1/2 Tbsp of Orange Zest
1/2 Tbsp of Lemon Zest
4 1/2 cups of Flour
1 Tsp of Salt
Few Colored Easter Eggs Raw ( Or semi Cooked and colored)
Multi-Colored Sprinkles
1 Egg beaten as a wash