Every holiday that comes around brings with it a recipe or two that we just can’t wait to dig into— and we suppose that’s what makes food so special. It has the power to remind us of a certain time or place; evoking cherished memories of family, friends, and the best of times gathered around a table sharing life’s greatest gift— togetherness. Times change, but these memories (and the treasured recipes!) are something we hold dear always. One such recipe for us is Easter bread— and we’re leaking it to our beloved Roma’s fanatics because we just couldn’t wait to share. What are some of your favorite holiday recipes? Send them to firstname.lastname@example.org for a chance to have them featured in our Customer Cookbook before we publish it!
- 1 package rapid-rise yeast
- 1.25 cups scalded milk (cooled to room temperature)
- A dash of salt
- ⅓ c softened butter
- 2 beaten eggs
- ½ c sugar
- 3.5 c flour
- 1 beaten egg for wash (mixed with 1 tsp water)
- 6 dyed Easter eggs (unboiled)
- In mixing bowl, combine yeast, milk, salt, butter, eggs, sugar, and half the flour. Mix thoroughly— use a dough hook if you have one!
- Add remaining flour a little at a time and mix until a stiff dough forms (just keep adding flour until dough is no longer sticky)
- Knead until smooth, place in greased bowl on countertop and cover to allow to rise for about an hour— dough should double in size.
- Punch dough down and divide into 12 equal sections, pulling until they form ropes that are about an inch thick and 14 inches in length.
- Using two ropes, twist into a braided dough rope, then pinch the ends together to form a circle.
- Place on greased baking sheet and brush with egg wash. Top with sprinkles and add an egg into the center of each.
- Bake at 350 degrees for 20-25 minutes, keeping watch not to burn, then allow to cool on rack. Enjoy!