Easter Bread Ring

Olive-Rosemary Flatbread
Olive-Rosemary Flatbread
January 17, 2014
Image of Fried Eggs Italiano with Tomato Crostini
Fried Eggs Italiano with Tomato Crostini 
January 17, 2014
Olive-Rosemary Flatbread
Easter Bread Ring
Nutrition Information
  • Serves: 10-12
  • Calories: 459
  • Fat: 17g
  • Saturated fat: 4g
  • Carbohydrates: 65g
  • Sodium: 49mg
  • Protein: 11g
  • Cholesterol: 141mg
Cuisine: Italian
Prep time:  | Cook time:  | Total time: 
A sweet Easter bread is braided and dotted with dyed easter eggs. It makes a wonderful centerpiece and a delicious treat.
  • 5 uncooked eggs, colored
  • 2 packages dry yeast
  • 1 cup warm water
  • 6 cups Colavita All Purpose Flour, divided
  • ¾ cup shortening
  • 1 cup sugar
  • 2 whole eggs, plus 1 egg white, (reserve the yolk)
  • 2 tablespoons lemon juice
  • 1 tablespoon grated lemon rind
  • The yolk mixed with 1 tablespoon milk
  1. Make a yeast sponge: Soften yeast in warm water. Blend in 1½ cups of flour and mix well. Cover with wax paper and a towel, set in warm place to rise for 1½ - 2 hours.
  2. Cream the shortening, sugar and 2 eggs plus 1 egg white until thick. Add lemon juice and rind.
  3. Blend the egg mixture into the yeast sponge, together with 4½ cups flour to form a soft dough. Add additional flour as needed. Place in a greased bowl, cover and let rise until double in bulk, about 1½ hours. Punch down, divide dough in half.
  4. Roll each piece of dough into a rope forming a loose braid. Space 5 eggs into the loops of the braided ring. Cover and let rise until double in bulk, about 1½ - 2 hours.
  5. Bake 350 degrees for 10 minutes. Then brush with 1 egg yolk mixed with 1 tablespoon milk. Bake an additional 40-45 minutes.