ITALIAN SWEET BREAD RECIPE RECIPES
ITALIAN SWEET BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
This golden brown bread offers satisfying sweetness in every slice. The hearty round loaves rise well and cut beautifully. With an egg wash and a sprinkling of Italian seasoning, the bread looks pretty, too. —Kim Ooms, Cottage Grove, Minnesota
Provided by Taste of Home
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 2 loaves (16 pieces each).
Number Of Ingredients 11
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.
Nutrition Facts : Calories 87 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 22mg cholesterol, SodiumContent 119mg sodium, CarbohydrateContent 15g carbohydrate (3g sugars, FiberContent 0 fiber), ProteinContent 3g protein.
SWEET ITALIAN HOLIDAY BREAD RECIPE: HOW TO MAKE IT
This is authentic ciambellotto, a sweet loaf my great-grandmother used to bake in Italy. I still use her traditional recipe—the only update I made was for using modern appliances. —Denise Perrin, Vancouver, Washington
Provided by Taste of Home
Total Time 60 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 1 loaf (20 slices).
Number Of Ingredients 9
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.
Nutrition Facts : Calories 197 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 38mg cholesterol, SodiumContent 87mg sodium, CarbohydrateContent 30g carbohydrate (11g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
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From laurainthekitchen.com
- 1) In a small saucepan, heat the milk and butter together just until the butter melts, set aside to cool. 2) Add 1 Tbsp of the sugar to the warm water and stir to mix, then sprinkle the yeast over top of the warm sugar and water and set aside for about 5 minutes. 3) In the bowl of a standing mixer with a hand held whisk, mix together the eggs and sugar until combined, add the butter and milk mixture, the yeast and water mixture, the vanilla and orange zest, mix everything together so you have all the wet ingredients well combined. 4) Switch the attachment to a dough hook and add in 4/12 cups of the flour and the salt, mix until a soft dough forms. Gradually add a little more flour (1/4 to ? cup ) to make a nice smooth but slightly sticky dough. 5) Dump onto a lightly floured surface and kneed for a few minues or until it's very smooth. Shape dough into a ball. 6) Lightly grease a large bowl with some vegetable oil, place the ball of dough in the oiled bowl and brush a tiny bit of oil over the top as well. Cover with plastic wrap and place it in a warm spot and let it rise for about 1-1/2 hours or until it has doubled in volume. 7) Line a couple baking sheets with parchment paper and brush them lightly with some melted butter, set aside. 8) Once the dough has risen properly, dump onto a lightly floured surface, punch it down and cut into 4 equal pieces. 9) Roll each piece into a rope about 22 inches long. Lay 2 ropes at a time side by side in front of you loosely braid them together. 10) Lift the braid onto the prepared baking sheet and pinch the ends to seal so now you have a circle. Place 3 eggs in each circle lengthwise, tucking them between the ropes. 11) Do exactly the same process with the other 2 ropes. 12) Cover with plastic wrap and place them somewhere warm for 45 minutes or until doubled in size. 13) Brush the tops with the egg wash and sprinkle over some sprinkles, bake them for 30 minutes at 350F or until golden, making sure to rotate the baking sheets half way though for even baking. 14) Let them cool completely and then slice and serve. Note: Nobody actually eats the eggs, they are meant to be there as a symbol of Easter but you can just store them in the fridge to be eaten another time.
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Make and share this Zeppoli (Italian Fried Bread Dough ) recipe from Food.com.
From food.com
Reviews 4.5
Total Time 30 minutes
Calories 706.2 per serving
From food.com
Reviews 4.5
Total Time 30 minutes
Calories 706.2 per serving
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