Italian Easter Bread

Like many European countries, Italy has its own take on a sweet, aromatic Easter bread: Pane de Pasqua.

Though similar in texture to Panettone, a traditional Christmas bread, Pane de Pasqua does not contain candied fruit or nuts. The loaves of brioche-style bread are often braided into a crown and topped with an egg, icing, and sprinkles.

The origins of this traditional Italian Easter bread are muddy, but one thing’s certain: for many, Easter wouldn’t be complete without this sweet dessert. Add this Italian Easter Bread to your holiday spread this year using this recipe from the late Larry Lagatutta, founder of longstanding Italian bakery and cafe Enrico Biscotti Co. in the Strip District.

What is Fresh Yeast in Our Italian Easter Bread?

Fresh yeast is what you’ll commonly see bakers using in recipes like this. It comes in a compressed block which retains around 70% moisture. Moisture makes a big impact in fermentation. You’ll find this type of yeast to be almost crumbly and also have a stronger smell than other kinds of yeast. Since this yeast is fresh it does not last forever. In fact, the shelf life is about two weeks. You’ll want to check your local specialty markets for availability, though some grocery stores can carry it as well.

Italian Easter Bread

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• Author: Larry Lagatutta

Print Recipe

Description

A must for your Easter spread!

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Ingredients

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• 1 oz fresh yeast (or two packets of dried yeast mixed with 1/4 cup warm water and 1 tsp sugar, then allowed to rest for 5 minutes)
• 4 oz fat (lard, Crisco, margarine, butter, or butter blend)
• 1 cup sugar
• 3 eggs
• 4 oz hot water ( 1 cup)
• 5 cup flour
• Egg (optional)

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Instructions

1. Cream together yeast, fat, and sugar. Then, add the remaining ingredients and mix until the dough is stringy (about five minutes). Cover with plastic wrap and let sit for about an hour, until it triples in size.
2. Turn the dough out onto a well-floured board. Divide into three pieces, and push them into three rectangles. Roll and pinch each rectangle into a log, then braid the three logs together. Place an egg into the dough if desired.
3. Bake at 350 for one hour. You can check by tapping the bottom of the loaf or by inserting a knife into the bottom of the loaf. It will come out clean when ready.

Recipe by Larry Lagatutta
Story by Maggie Weaver
Photography by Keith Recker

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