Lombardy Easter Bread Recipe
Ingredients
3 1/2-4 cups flour
1 tablespoon active dry yeast
1/2 teaspoon salt
1/3 cup sugar
1/2 teaspoon grated nutmeg
1/4 teaspoon ground allspice
1/2 teaspoon greated lemon peel
2/3 cup milk
3 tablespoons unsalted butter
3 eggs
1/3 cup chopped candied lemon peel
Glaze
1 egg, beaten with 1 tablespoon water
Directions
1 Combine 2 cups flour, yeast, salt, sugar, nutmeg, allspice, and lemon peel in mixing bowl. Heat milk and butter to hot (120°€” 130°F).
2 Add milk mixture and eggs to dry ingredients. Mix thoroughly.
3 Add enough remaining flour to form a soft dough. Knead in candied lemon peel.
4 Knead on lightly floured surface until smooth€”about 10 minutes. Place in greased bowl, turning to coat top.
5 Cover; let rise in warm place until double€”about 1 hour. Punch down dough.
6 Divide dough into 4 equal pieces. Make 4 balls; place in greased 10-inch cake pan. Cover; let rise in warm place until double€” about 30 minutes.
7 Make glaze and brush on loaf. Bake in a preheated 350°F oven for 45 minutes or until done. Cool on wire rack.
2 Add milk mixture and eggs to dry ingredients. Mix thoroughly.
3 Add enough remaining flour to form a soft dough. Knead in candied lemon peel.
4 Knead on lightly floured surface until smooth€”about 10 minutes. Place in greased bowl, turning to coat top.
5 Cover; let rise in warm place until double€”about 1 hour. Punch down dough.
6 Divide dough into 4 equal pieces. Make 4 balls; place in greased 10-inch cake pan. Cover; let rise in warm place until double€” about 30 minutes.
7 Make glaze and brush on loaf. Bake in a preheated 350°F oven for 45 minutes or until done. Cool on wire rack.
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