Kitchen Experiments – Easter Bread

Well, it was a busy weekend of cooking and preparing some of the Italian traditional foods that we eat every Easter. It has been my “job” the last several years to make Easter Bread. The traditional recipe uses lots of eggs and candied fruit but most of the family does not like the candied versions so this year I made it using white raisins and dried cranberries. It took forever to rise! You make the bread first and let it rise without fruit. That took about 3 hours. Then you punch it down and knead in the fruit and let it rise again. That took about another 3 hours! Then I punched it down again and placed it in the well-greased pans to rise the third and final time. Maybe the 3 times has something to do with Jesus rising on the 3rd day? Interesting thought.

After the final rise – about another hour, into the hot oven it went! Well, this year was a good one. Check this out!

easter bread

Aren’t they beautiful!  I was so happy they turned out so well.  I was only able to eat a small piece because of the intolerance to wheat, but it was delicious.  I made a gluten-free variety as well, but forgot to take a photo of that bread.  It was pretty tasty as well! Hope you had a good Easter with some delicious food of your own!

Advertisements

About acunut

Acupuncturist, Nutritionist and co-director of Wellspring Holistic Center with Anita Bondi