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Nonna’s Italian Easter Bread, French Toast

Nonna's Italian Easter Bread, Photography by amormilagre.com

This yellow Easter Bread is a recipe by my Italian grandmother, and when the sweet scent fills your home, you know it’s springtime.  I made it a little earlier, looking forward to La Primavera.

Nonna's Italian Easter Bread, Photography by amormilagre.com

Nonna’s Italian Easter Bread

(Note from 7-16:  We don’t make/eat bread/sugar/flour anymore to improve our health.)

Non-GMO, organic, local, free range, grass-fed ingredients:

2 C Spelt Flour

2 Eggs:  1 for dough, 1 for egg wash

1/2 C Coconut Sugar

Dash of Salt

1 tsp Vegetable Oil

1/2 oz. Yeast

1 tbsp Vanilla

1/4 Warm Water

Beat egg with a tbsp warm water until fluffy.  Add sugar, beat well.  Add oil and vanilla, beat well.

In another bowl, mix flour and salt.  Make a well.

Mix yeast with the water, (not too hot) and 2 tbsp sugar until dissolved.  Add to flour mixture.  Mix with all the liquids.  Mix well, it will be watery.  Gradually add remainder of flour as needed until dough is soft.  Mix well.

Let rest for a while, then punch with a little oil to get the dough smooth.  Knead, then let rise, punch down, and let rise a second time.

Pan as you desire, and use egg wash on top of bread before baking.

Bake at 350 degrees for 30-40 minutes.

Let rest, serve warm with butter.  Store in an air tight container for a fresh bread.

French Toast with Nonna's Italian Easter Bread, Photography by amormilagre.com

This bread makes heavenly French Toast too!

French Toast

Non-GMO, organic, local, free range, grass-fed ingredients:

Mix vanilla, a few eggs, a dash of cinnamon whisk up, dip bread into mixture on both sides, and put in buttered pan for a few minutes on each side.

Served with raspberry spread (no sugar added), blackberries, organic maple smoked bacon, and orange juice.

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