Pane di Pasqua

Hailing from Italy, this semi sweet bread is soft and pillowy, the perfect middle ground between sweet chocolate eggs and the savoury feasts of the Easter Period. While not edible, the dyed eggs make for an ornate garnish, the bread embodying the most wonderful centrepiece for any celebratory table..

easter bread, pane di pasqua, easter recipes, braided bread, beautiful bread

Yield: 10

Author: Suze Morrison

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Pane Di Pasqua

Prep time: 30 MinCook time: 27 MinInactive time: 4 HourTotal time: 4 H & 57 M

Hailing from Italy, this semi sweet bread is soft and pillowy, the perfect middle ground between sweet chocolate eggs and the savoury feasts of the Easter Period. While not edible, the dyed eggs make for an ornate garnish, the bread embodying the most wonderful centrepiece for any celebratory table.

Ingredients

• 120ml Whole Milk, warmed to body temperature.
• 550g Bread Flour
• 50g Caster Sugar
• 7g Active Dry Yeast
• 1tsp Fine Salt
• 1 Orange and ½ Lemon, zest, and juice (to give 120ml Juice)
• 2 Large Free-Range eggs, plus extra to decorate (dye the raw eggs if desired)
• 50g Unsalted Butter, melted.
• 1-2tsp Milk
• Sugar Nibs to decorate, optional.

Instructions

1. Mix the milk with the sugar until no crystals remain then stir in the yeast, set aside for 5-10 minutes, it should begin to foam. Meanwhile, whisk the flour, citrus zests, and the salt until homogenous.
2. In a jug, beat the eggs, citrus juice, and butter until smooth, then stir in the foamy yeast mixture. Make a well in the dry ingredients and pour in the wet ingredients and bring together with a wooden spoon to form a shaggy dough.
3. Either in a stand mixer or using your hands, knead the dough for 10-12 minutes, or until smooth and elastic. Place in a lightly oiled bowl, covered with a damp towel and allow to prove until doubled in size, how long will depend on the temperature of your room.
4. Knock back the dough on a lightly floured surface and divide into three equal pieces. Roll each piece into a long rope (about 80cm long) and braid them together.
5. Coil the braid into a ring and place onto a baking sheet lined with non-stick paper. Tuck the dyed eggs into the braid, cover and allow to prove until almost doubled. Brush with 1 egg beaten with 1-2tsp milk, sprinkle with sugar nibs if using.
6. Meanwhile preheat oven 170C. Bake the bread on the middle shelf for 25-30 minutes or until risen and golden. Cool for 10 minutes before transferring to a wire rack to cool completely.

https://gourmetglow.co.uk/recipes/pane-di-pasqua

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