Sweet Italian Holiday Bread Recipes

ITALIAN SWEET BREAD

Steps:

• In bread machine pan, place the first 7 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When the cycle is completed, turn dough onto a floured surface. Divide in half. Shape each portion into a ball; flatten slightly. Place in 2 greased 9-in. round baking pans. Cover and let rise until doubled, about 45 minutes., Beat egg and water; brush over the dough. Sprinkle with Italian seasoning if desired. Bake at 350° until golden brown, 20-25 minutes. Remove from pans to wire racks to cool.

SWEET ITALIAN HOLIDAY BREAD

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, sugar, orange zest and baking powder. In another bowl, whisk eggs, milk and oil until blended. Add to flour mixture; stir just until moistened., Shape into a 6-in. round loaf on a greased baking sheet. Brush top with egg yolk; sprinkle with coarse sugar. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cover top loosely with foil during the last 10 minutes if needed to prevent overbrowning. Remove from pan to a wire rack; serve warm.

MOIST ITALIAN SWEET BREAD

Steps:

• In a small saucepan, combine the first four ingredients. Cook and stir over medium heat until butter is melted. Remove from the heat; cool to 110° to 115°., In a large bowl, dissolve yeast in warm water. Add the butter mixture, eggs, extracts, nuts and cherries and 4 cups of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; divide into thirds. Shape each portion into an oval loaf; place in three greased and floured 8x4-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 60-65 minutes or until golden brown. Cover loosely with foil if top browns too quickly. Remove from pan to wire racks to cool. , In a small bowl, beat icing ingredients until smooth; drizzle over cooled loaves.

ITALIAN RICOTTA EASTER BREAD

Steps:

• Preheat oven to 350°. Cream shortening and sugar until light and fluffy. Add eggs and egg yolks,1 at a time, beating well after each addition. Beat in ricotta and extract. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition, stirring in final 1 cup flour by hand., Turn onto a lightly floured surface; divide into thirds. Roll each into an 18-in. rope. Place ropes on a parchment-lined baking sheet and braid. Pinch ends to seal; tuck under braid. Bake until a toothpick inserted in center comes out clean, 45-55 minutes (do not overbake). Remove to wire racks to cool., Meanwhile, beat confectioners' sugar, milk and extract until smooth. Brush on bread while still warm; top with sliced almonds or sprinkles.

PASKA EASTER BREAD

Steps:

• In a large bowl, dissolve yeast and 1 teaspoon sugar in 1 cup warm water. Let stand for 5 minutes. Add remaining water. Beat in the milk powder and 5 cups flour until smooth. Cover and let rise in a warm place until bubbly, about 20 minutes. Add eggs, butter, salt and remaining sugar; mix well. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half and set 1 portion aside. Divide remaining portion in half; press each portion into a well-greased 10-in. springform pan. Divide reserved dough into 6 balls. Shape each ball into a 30-in. rope; make 2 braids of 3 ropes each. Place a braid around the edge of each pan, forming a circle. Trim ends of braids, reserving dough scraps. Pinch ends of braids to seal. Shape scraps into 2 long thin ropes; form into rosettes or crosses. Place 1 decoration on the center of each loaf. Cover and let rise until doubled, about 1 hour. , In a small bowl, beat egg and water; brush over dough. Bake at 350° for 50-60 minutes or until golden brown. Remove from pans to wire racks to cool.

ITALIAN HOLIDAY BREAD (SALLYE)

Steps:

• 1. Place ingredients in bread machine in exact order as listed in ingredients.
• 2. Set bread machine to basic/white cycle and medium crust. •••Do not use delay cycle.
• 3. Check dough after it has mixed well. If it is too dry, add liquid 1 teaspoon at a time until a soft, smooth ball forms around the blade. If it is sticky, add 1 teaspoon flour at a time until smooth ball forms around the blade.
• 4. Start bread machine and cook until cycle is complete.
• 5. Remove from bread machine onto serving platter and drizzle your choice of glaze over it (optional).

SWEET ITALIAN BREAD

Steps:

• Put all ingredients into bread machine.
• Mix on dough cycle.
• When cycle is complete, put dough onto greased surface and let sit for 20 minutes.
• After dough has rested, cut in half.
• Form into 2 long loaves.
• Bake at 375 for 20 to 25 minutes.

EASY FRENCH OR ITALIAN BREAD

Steps:

• proof yeast with sugar in water until foamy.
• combine water with 4 cups flour, mix and let sit 15 minutes.
• in a mixer with a dough hook add in flour by the cup until it reaches a smooth consistency and forms a ball that pulls away from the bowl, should be about 3 more cups (7 total).
• knead by hand or in mixer until smooth and elastic, about 5-10 in a mixer.
• rise until double, about an hour. punch down, rise another hour.
• divide into pieces and form loaves (either 3 italian shape or about 5 long french loaves).
• rise one last time, 30-45 minutes, slash tops with a sharp knife and bake at 400 for about 30 minutes until the loaves sound hollow.

CRANBERRY ORANGE WALNUT BREAD

Steps:

• Preheat oven to 325°. In a large bowl, combine the dry ingredients. In another bowl, beat egg. Add orange juice, zest, butter and hot water. Add to flour mixture, stirring just until moistened. Gently fold in cranberries and walnuts. , Spoon into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 1 hour. Cool for 10 minutes before removing from pan to a wire rack.