Best Easter Bread In The Bread Machine Recipes

EASTER BREAD IN A BREAD MACHINE

Steps:

• Crack two eggs and add them to the bread machine basket. Separate the third egg and place the egg white in the bread machine basket. Place the egg yolk in a small bowl.
• Add two tablespoons of whole milk to the bowl with the egg yolk. Stir until combined, cover the bowl and put it the refrigerator. That is going to be your egg wash.
• Add 1 cup slightly warm milk (around 110F), ¾ cup sugar, and the vanilla extract in the mixing container of the bread machine with the eggs.Then add 3 cups of flour, 1 teaspoon salt and the dry yeast.
• Close the lid and chose the dough program on your bread maker. Then press start.
• Once all the ingredients are well combined and the dough starts to come together gradually add the rest of the flour (1 cup). The dough should be in a firm ball and it shouldn't be sticky. If it is sticky add a little more flour.
• While the dough is kneading add the melted butter one tablespoon at the time. Wait until each tablespoon of butter is incorporated into the dough before you add the next one.
• When all the butter is absorbed add the lemon zest and close the lid. My program kneads for 30 minutes and proofs the dough for one hour. Run the dough program until the very end.
• Then start the dough program one more time. The Easter bread needs a lot of kneading and rising in order to create the perfect texture.
• Once the dough program ends for the second time remove the dough on a slightly flowered surface and divide it to two equal parts.
• Grease two loaf pans. You can line them with parchment paper too.
• You can place the dough as is into the two loaf pans or improvise with their shape. I like to form a braid or to make a roll filled with jam and dried fruit.
• Once you formed the breads and placed them into the loaf pans remove the egg wash from the refrigerator and brush it on the tops of the breads.
• Sprinkle with sugar, dried fruit and nuts if you like.
• Place the loaf pans in a slightly warm oven (around 110 F). Proof the loafs for 30-40 minutes or until doubled in size.
• Once the Easter breads are proofed start to preheating the oven to 355 F while keeping the loafs inside.
• Bake for 30-35 minutes. Cool down on a cooling rack.

BREAD MACHINE ITALIAN EASTER BREAD

Steps:

• Add in order given above to bread machine. Process for dough cycle. Roll and shape into braided rings. Let rise. Bake at 340 degrees for approximately 20-25 minutes.
• This bread can also have colored raw eggs put in the braids before baking. They will cook to hard boiled egg stage. After baking, cool and frost with 2 cups powdered sugar mixed with approximately 1/4 cup milk and 1/2 teaspoons vanilla extract, then sprinkle with non-pareils.

EASTER BREAD IN THE BREAD MACHINE

Steps:

• Mix according to your manufactures instructions.
• Adding the anise seeds after first kneading and signal.
• Add flour if needed or drop of milk if needed upon mixture, to form a nice soft ball of dough.
• Place on sweet bread setting dark crust.

GRANDMA NARDI'S ITALIAN EASTER BREAD

Steps:

• Place 3 eggs in a single layer in a small saucepan; add enough cold water to cover by 1 in. Cover and quickly bring to a boil. Remove from heat. Let stand 15 minutes., Rinse eggs in cold water and place in ice water until completely cooled. Drain; dye hard-boiled eggs with food coloring, following package directions. Let stand until completely dry., In bread machine pan, place the first 7 bread ingredients in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1-2 tablespoons additional milk or flour if needed., When cycle is completed, turn dough onto a lightly floured surface. Punch down dough; divide into thirds. Roll each into a 15-in. rope. Place ropes on a greased baking sheet and braid. Shape into a ring. Pinch ends to seal. Lightly coat dyed eggs with oil; arrange on braid, tucking them carefully between ropes. For egg wash, whisk egg with water. Brush over dough; sprinkle with sesame seeds., Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 350°., Bake until golden brown, 30-35 minutes. Remove from pan to a wire rack to cool. Refrigerate leftovers.