this is the recipe I want to make…. Any suggestions?
Grandma Rose’s Italian Easter Bread 1947
Grandma Rose was from Calabria Italy. We always had this at Easter time. Great for toast and really good for French Toast. Just eat with a dab fresh butter and a cup of coffee. If you braid it, you can put sugar cubes on top that will burst in the oven in those areas, That is how the Italian bakeries do the tops.
8 breads *CUT IN HALF FOR 3 BREADS*
1 quart whole milk, scalded and room temp
12 large eggs
2 oranges, juice and zest of
2 lemons, juice and zest of
4 cups granulated sugar
2 cups room temp. butter
3/4 tablespoon salt
**1/4 lb fresh bakery yeast
BREAD flour, enough to make a soft but not sticky dough
Scald whole milk and let cool, add in the yeast.
Beat eggs, and juice, and zest.
Beat sugar and butter until fluffy continue to beat well.
Add the beaten egg mixture into the beaten sugar butter mixture.
Combine with the cooled scaled milk , and yeast mixture.
Combine well, add sifted flour, continue adding flour until a soft dough comes together.
Turn out onto a table and knead until soft, not too sticky, 5- 10 minutes.
Let double in a greased bowl, covered.
Punch down and let rise again.
Form into braids after second rising, or put into loaf pans.
Let rise until almost doubled Bake 350 degrees, until golden, 20 minutes approximately.
Note; the amount of flour can be anything from 8- 12 cups, or more. but add gradually until you have a soft slightly sticky dough—where when touched your finger comes away tacky but not sticking to the bread board.Keep your dough soft not firm—