Grandmom Centifonti’s Easter Bread

 

The daffodils are blooming here in North Carolina and that is the first herald of spring.  Easter is on its way, and my Mom spends many hours before Easter Sunday making loaves and loaves of Easter bread.  I went online this past week to find the history behind these recipes, but all of the recipes I found were savory breads.  The two recipes that come from our family are breakfast breads. They are sweet and go perfect with a nice hot cup of coffee or tea. 

Grandmom Centifonti’s Easter Bread

This is a dense bread that does not use yeast.  This recipe makes four small loaves.  I used my food processor to mix all of the dry ingredients and then dropped the wet ingredients through the top shute while the motor was running.

• 5 to 7 cups of all-purpose flour
• 6 eggs
• 1/4 lb of butter, melted
• 12 tbsp sugar
• 6 tsp baking powder
• 1/2 cup  milk
• pinch of salt

Start with 5 cups of flour and mix all ingredients together.  Knead in extra flour until the dough is no longer wet and really sticky.  Let the dough rest covered for 30 minutes. 

 

Split the dough into 4 balls and then shape them into circles.  Brush the tops with an egg wash made from whisking 1 egg and water together until thin and well mixed.  Bake at 350 degrees for 25 minutes or until golden.

Thanks for sharing the recipes Mom. 

Eat them all yourself or share them with friends and family. Enjoy!