Bread Machine Italian Easter Bread
Celebrate tradition with ease by making this delightful Bread Machine Italian Easter Bread—a showstopping, sweet braided loaf that’s as beautiful as it is delicious. Infused with fragrant orange zest and a hint of vanilla, this soft and airy bread is brought to life with the help of a trusty bread machine, making the process effortless. Perfectly golden and optionally sprinkled with colorful decorations, it’s a festive centerpiece for your Easter table. With a quick prep time and simple braiding technique, this recipe is a stress-free way to create a homemade holiday classic that’s guaranteed to impress. Serve it as a breakfast treat, enjoy it with coffee, or share it with family and friends as part of your Easter celebration!
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Recipe Information
Ingredients
- 0.75 cup Whole milk
- 0.25 cup Unsalted butter
- 2 pieces Large eggs
- 0.33 cup Granulated sugar
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 1 tablespoon Orange zest
- 3.5 cups Bread flour
- 2.25 teaspoons Active dry yeast
- 1 piece Egg, beaten (for brushing)
- 2 tablespoons Sprinkles (optional, for decoration)
Instructions
Heat the milk in the microwave or on the stovetop until warm but not hot (around 110°F/45°C). Add the unsalted butter to the warm milk and stir until melted. Let the mixture cool slightly.
In the bread machine pan, add the milk and butter mixture, eggs, granulated sugar, salt, vanilla extract, and orange zest.
Add the bread flour evenly over the liquid ingredients. Then make a small well in the flour and add the active dry yeast.
Select the dough cycle on your bread machine and start it. Let the machine knead and rise the dough; this usually takes about 1.5 to 2 hours, depending on the machine.
Once the dough cycle is complete, transfer the dough to a lightly floured surface. Divide the dough into three equal pieces. Roll each piece into a long rope, approximately 16 inches in length.
Braid the three ropes together, pinching the ends to seal. Form the braid into a circle or oval shape, then transfer it to a parchment-lined baking sheet.
Cover the dough with a clean kitchen towel and let it rise in a warm, draft-free area for about 30-45 minutes, or until it has doubled in size.
Preheat your oven to 350°F (175°C). Brush the risen bread with the beaten egg. If desired, sprinkle the bread with colorful sprinkles for a festive touch.
Bake the bread in the preheated oven for 25-30 minutes, or until golden brown and it sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack before serving. Enjoy your homemade Italian Easter bread!
Nutrition Facts
Calories |
2449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 1477 mg | 64% | |
| Total Carbohydrate | 424.7 g | 154% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 85.2 g | ||
| Protein | 79.7 g | 159% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 393 mg | 30% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 1109 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
