Easter Bread Eggs
Italian mothers make Easter baskets of dry golden brown pastry
flecked with candied fruit to surround baked eggs. We decided to
shape the dough into a Chi-Rho, and place the egg in the upper loop
of the symbol. The Chi-Rho stands for Christ and the egg for the
Resurrection. This egg bread is the traditional recipe for Holy
Saturday.
2 cups milk, scalded
1 cups sugar
1 envelope yeast
6 cups flour
5 Tablespoons shortening
2 eggs, well beaten
1-1/2 teaspoons salt
1/2 cup raisins
1/2 cup candied peel
1 teaspoon nutmeg
1 egg, beaten slightly
Cool milk to lukewarm, dissolve yeast, add 2 cups of flour and beat
well. Cream shortening with sugar, add eggs and beat well; add milk
mixture with salt and remaining flour. Knead well; let rise in a
warm place about 1-1/2 hours. Work in remaining ingredients, and
knead on floured board until it does not stick. Place in a greased
bowl, rub with butter, cover, and let rise until double in bulk.
Knead again, and shape into CHI-RHO or ring shapes. Place one hard
boiled egg on each. Arrange them on a cookie sheet, brush over
lightly with the beaten egg, and let rise until double again. Bake
in a moderately hot oven (400� F.) for 15 minutes, then reduce heat
to 350� F. and bake for 15 minutes more. This recipe may be baked in
4 small loaves.
Recipe Source: Family Customs: Easter to Pentecost by Helen
McLoughlin |