Italian Easter Bread

Ingredients:

1 package active dry yeast

1/4 cup warm water

1/2 cup sugar

1 cup warm milk

2 beaten eggs

2 to 3 tsp lemon zest

1 1/4 tsp salt

1/2 cup softened butter

Optional – 1 cup dark/light raisins, or dry cranberries, as preferred.

4 1/2 cups all-purpose flour, plus more as needed

Preparation:

Using a large mixing bowl, dissolve the yeast in the warm water with a pinch of sugar; let sit for about 10 minutes. Mix in the rest of the ingredients, except for the flour. Then stir in the flour, one cup at a time, until you have wet, sticky dough.

Place dough on a lightly floured surface and knead for about 5 minutes, adding flour as needed to keep from sticking. Knead until dough is smooth and elastic. Place in a lightly oiled bowl. Lightly oil the surface of the dough, and cover with damp towels. The dough needs to rise until double in size – about 1½ to 2 hours. (Keep the dough warm so it rises).

When ready, punch dough down a couple times, then place onto a lightly floured surface; divide in four pieces. Shape into four small oval loaves, or whatever shape you desire. My preference is to cut each piece and braid it into a traditional Easter bread appearance.

Place loaves on baking sheets. Cover very loosely with plastic wrap, and let rise for 2 hours.

Bake at 350 degrees F for 25 minutes or until golden brown.

Once the breads cool, you can leave them plain, as is, or frost them with a simple lemon icing.