Grandma Nardis’ Sweet Italian Easter Bread Recipe: A Family Gem

Weaving memories of childhood gatherings, grandma nardis italian easter bread carries the warmth of generations past.

Soft whispers of nostalgia drift through family kitchens with each carefully kneaded strand.

Delicate strands of tradition wind through this cherished recipe, connecting us to beloved memories.

Sweet aromas promise comfort and connection beyond simple ingredients.

Festive celebrations bloom when this bread emerges golden and inviting from the oven.

Rich cultural heritage shines through every tender crumb.

Variations on Grandma Nardi’s Bread

• Citrus Zinger: Replace lemon zest with orange or grapefruit zest for a bright, tangy flavor profile that adds a refreshing kick to the traditional bread.
• Nutty Crunch: Fold chopped almonds or pistachios into the dough before braiding, creating a delightful textural contrast and rich, toasted undertones.
• Spiced Mediterranean: Incorporate ground cinnamon, cardamom, and a pinch of nutmeg to transform the bread with warm, aromatic notes reminiscent of Middle Eastern baking traditions.
• Chocolate Swirl: Gently knead dark chocolate chips or cocoa powder into the dough, offering a decadent variation that appeals to chocolate lovers while maintaining the bread's classic structure.

Pairings That Go Well with Easter Bread

• Pair Sweet Moscato Wine: Complement the bread's delicate sweetness with a light, fruity Moscato d'Asti from Italy, enhancing the citrusy notes and providing a delightful Easter celebration drink.
• Create Creamy Ricotta Spread: Whip fresh ricotta cheese with honey, lemon zest, and chopped pistachios to serve alongside the bread, offering a rich, tangy accompaniment that highlights the bread's traditional flavors.
• Serve Fresh Fruit Compote: Prepare a vibrant mixed berry compote with strawberries, raspberries, and a touch of orange liqueur to provide a bright, refreshing contrast to the rich, sweet Easter bread.

Storage Tips for Grandma Nardi’s Bread

Store the bread in an airtight container or wrapped tightly in plastic wrap for up to 3-4 days. Keep at the front of the refrigerator to maintain freshness and prevent drying out.

Wrap the completely cooled bread in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Cut the bread into individual portions, wrap each slice separately in plastic wrap, then store in a freezer bag. Reheat individual slices directly in the toaster or microwave for quick enjoyment.

Warm the bread in the oven at 300F for 5-7 minutes to restore its soft texture. Wrap loosely in aluminum foil to prevent over-browning and maintain moisture.

FAQs

• What makes this bread different from regular bread?

This Italian Easter Bread is a traditional festive bread featuring a beautiful braided design and colorful dyed eggs baked directly into the dough, making it both a delicious treat and a decorative centerpiece for Easter celebrations.

• Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Just reduce the liquid slightly and skip the activation step. Add the instant yeast directly to the dry ingredients and proceed with the recipe as normal.

• How do I know if my dough is properly kneaded?

The dough is properly kneaded when it becomes smooth, elastic, and springs back when you gently press it. It should no longer feel sticky and should hold its shape easily.

Grandma Nardi’s Italian Easter Bread Tradition

• Celebrate Family Heritage: Dive into a cherished family recipe passed down through generations, connecting you with Grandma Nardis' traditional Italian baking magic.
• Master Impressive Baking Skills: Learn a stunning braided bread technique that looks professionally crafted, perfect for wowing friends and family during holiday gatherings.
• Versatile Easter Showstopper: Create a beautiful centerpiece that combines delicious bread with colorful decorated eggs, making it ideal for spring celebrations and festive family meals.
• Cultural Culinary Adventure: Experience an authentic Italian Easter tradition that brings warmth, love, and cultural richness to your kitchen with simple yet meaningful ingredients.

Ingredients for Grandma Nardi’s Easter Bread

• Flour: The foundational ingredient that provides structure and texture to the Easter bread.
• Sugar: Adds sweetness and helps activate the yeast.
• Salt: Enhances the overall flavor of the bread.

• Warm Milk: Creates the perfect environment for yeast activation and adds moisture to the dough.
• Eggs: Provide richness, help bind the ingredients, and contribute to the bread's golden color.
• Butter: Softens the dough and adds a rich, smooth flavor.

• Yeast: The essential rising agent that helps the bread develop its signature fluffy texture.
• Vanilla Extract: Brings a warm, sweet undertone to the bread.
• Lemon Zest: Adds a bright, citrusy note that complements the sweet bread.
• Dyed Raw Eggs: Traditional decorative element that symbolizes new life and celebration.
• Milk (for brushing): Helps create a golden, shiny crust.
• Festive Sprinkles: Optional decorative touch for added color and celebration.

How to Bake Grandma Nardi’s Easter Bread

Step 1: Awaken the Yeast

Create a warm, cozy home for your yeast by dissolving it in milk with a touch of sugar. Let the mixture sit and become frothy, watching as tiny bubbles dance and signal the yeast is ready to work its magic.

Step 2: Create the Dough

• Flour
• Sugar
• Salt

Gently incorporate the lively yeast mixture along with softened butter, eggs, vanilla extract, and a sprinkle of lemon zest. Knead the dough on a flour-dusted surface, transforming it into a smooth, elastic wonder.

If you prefer, use a stand mixer with a dough hook for a quicker process. Transfer the dough to a greased bowl and let it rest in a warm spot, rising and expanding for 1 1/2 to 2 hours.

Step 3: Weave the Bread

After the dough has doubled, gently deflate it and divide into three equal portions. Roll each piece into lengthy ropes, about 16 inches long.

Braid these strands together, forming a beautiful circular wreath on a parchment-lined baking sheet. Carefully nestle colorful dyed eggs into the dough, spacing them evenly for a festive touch.

Step 4: Bake to Golden Perfection

Drape a light towel over the braided bread and allow it to rise for another 30-45 minutes. Warm up the oven to 350F.

Brush the dough with milk and sprinkle with cheerful decorative sprinkles if desired. Bake until the bread transforms into a gorgeous golden brown, typically 25-30 minutes.

Tips to Get Grandma Nardi’s Bread Just Right

• Ensure milk is lukewarm (not hot) to prevent killing the yeast, creating the perfect rising environment for soft, fluffy bread.
• Develop gluten by kneading thoroughly, which gives the bread its signature tender texture and helps it rise beautifully.
• Carefully nestle colored eggs before baking, ensuring they're gently pressed into the dough to prevent falling out during baking.
• Cover dough with a damp cloth during rising to prevent the surface from drying out and create a smooth, even rise.
• Add colorful sprinkles just before baking for a festive touch that makes the bread visually appealing and celebration-ready.

Grandma Nardis Italian Easter Bread Recipe

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• Total Time: 2 hours 45 minutes
• Yield: 1 1x

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Description

Nonna’s treasured Italian Easter bread weaves generations of family love into each golden, braided slice. Fragrant with citrus and anise, this cherished recipe connects you to warm Italian kitchens and timeless traditions.

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Ingredients

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Main Ingredients:

• 3.5 cups all-purpose flour
• 2 large eggs
• 1/2 cup granulated sugar
• 2.25 teaspoons (1 packet) active dry yeast

Liquid Ingredients:

• 2/3 cup warm milk
• 1/4 cup unsalted butter, softened
• 1 tablespoon milk (for egg wash)

Flavor Enhancers:

• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon lemon zest

Decoration:

• 5 raw eggs, dyed in pastel colors
• 2 tablespoons sprinkles

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Instructions

1. Awaken the yeast by combining it with tepid milk and a pinch of sugar. Allow the mixture to bloom and become frothy for 5-10 minutes.
2. In a spacious mixing vessel, combine dry ingredients. Incorporate yeast mixture, softened butter, eggs, aromatic vanilla, and citrusy lemon zest. Blend thoroughly until a cohesive mass forms.
3. Transfer dough onto a flour-dusted surface. Knead vigorously for 8-10 minutes, developing a smooth, springy texture. Alternatively, utilize a stand mixer with dough hook for approximately 5 minutes.
4. Transfer dough to a greased container, envelop with a cloth, and permit rising in a warm environment for 1½ to 2 hours until volume doubles.
5. Deflate dough gently and segment into three equal portions. Elongate each segment into 16-inch serpentine ropes.
6. Intertwine the ropes into an elegant braid, forming a circular wreath on a parchment-lined baking sheet.
7. Delicately nestle vibrant dyed eggs into the dough’s crevices, distributing them evenly.
8. Drape a lightweight towel over the braided creation and allow secondary fermentation for 30-45 minutes.
9. Heat oven to 350°F (175°C). Delicately brush dough surface with milk and sprinkle festive decorations if desired.
10. Bake for 25-30 minutes until achieving a rich golden-brown complexion.

Notes

• Activate yeast with precise temperature between 100-110°F to ensure proper fermentation and prevent killing the yeast.
• Knead dough thoroughly to develop gluten, creating a soft, stretchy texture that ensures bread’s delightful lightness.
• Use room temperature ingredients like eggs and butter to help them blend smoothly and create consistent dough texture.
• Protect delicate braided design by covering with light kitchen towel during final rise to prevent dough from drying out or forming crusty surface.

• Prep Time: 2 hours 15 minutes
• Cook Time: 30 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1
• Calories: 1447 kcal
• Sugar: 68 g
• Sodium: 560 mg
• Fat: 60 g
• Saturated Fat: 27 g
• Unsaturated Fat: 33 g
• Trans Fat: 0.5 g
• Carbohydrates: 210 g
• Fiber: 6 g
• Protein: 46 g
• Cholesterol: 480 mg