Grandma Roses Italian Easter Bread 1947 Food

GRANDMA ROSE'S ITALIAN EASTER BREAD 1947

Steps:

• Scald whole milk and let cool, add in the yeast.
• Beat eggs, and juice, and zest.
• Beat sugar and butter until fluffy continue to beat well.
• Add the beaten egg mixture into the beaten sugar butter mixture.
• Combine with the cooled scaled milk , and yeast mixture.
• Combine well, add sifted flour, continue adding flour until a soft dough comes together.
• Turn out onto a table and knead until soft, not too sticky, 5- 10 minutes.
• Let double in a greased bowl, covered.
• Punch down and let rise again.
• Form into braids after second rising, or put into loaf pans.
• Let rise until almost doubled Bake 350 degrees, until golden, 20 minutes approximately.
• Note; the amount of flour can be anything from 8- 12 cups, or more. but add gradually until you have a soft slightly sticky dough -- where when touched your finger comes away tacky but not sticking to the bread board.Keep your dough soft not firm --.
• All depends on flour and humidity and how much juice from your oranges and lemons.
• Can braid and place under braiding but showing raw eggs white or already coloured, eggs will cook while baking, for an Easter morning delight.
• Directions on making the dough, can vary, as I have done the procedure in different ways, and now we can't get fresh compressed yeast in our stores, so I use active dry yeast, usually 2 tablespoons.

GRANDMA'S EASTER BREAD

Steps:

• Combine 5 cups flour, 1 cup plus 2 tablespoons sugar, Romano cheese, cinnamon, and salt in a large bowl; stir well and set aside.
• Stir warm water and yeast together in a small bowl. Set aside until dissolved and bubbly, 5 to 10 minutes.
• Zest and juice orange into a large bowl. Stir in melted butter, eggs, and vanilla extract until well combined. Stir in yeast mixture. Add flour mixture gradually, stirring as you go.
• Turn dough onto a lightly floured surface and knead for 8 to 10 minutes, adding up to 1 extra cup of flour as needed to keep dough manageable. Transfer to an oiled bowl, cover, and let rise until almost doubled in size, about 30 to 60 minutes.
• Punch dough down, cover and let rise again until almost doubled in size, 30 to 60 minutes.
• Preheat the oven to 300 degrees F (150 degrees C). Grease two 8-inch round loaf pans.
• Cut dough into 2 equal pieces and shape into loaves. Place in the prepared pans, cover, and let rise again until almost doubled in size, 30 to 60 minutes.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Remove from the oven and let cook on a wire rack.