Creating holiday breads, especially for Easter, is a worldwide, long-standing tradition dating back thousands of years. Easter celebrates the resurrection of Christ. It also celebrates fertility and the season of renewal. And the breads baked for this holiday are full of symbolism. The key ingredients of Easter breads are similar, despite their various origins. Fine white wheat flour was previously a special occasion ingredient due to its cost. Fat, sugar, and eggs were often forbidden or given up during Lent, making them special treats at the holiday. The shape of the breads also holds meaning. Braiding three parts of dough together represents the Holy Trinity. Forming the braid into a ring depicts the crown of thorns Jesus was forced to wear during his Crucifixion. Easter breads celebrate the end of suffering and the renewal of life. They are a reminder of family, togetherness, and celebrating with those we love.
This year, Easter is even more symbolic. The end of fasting for Lent and the renewal of Spring is upon us. As we are getting closer to the end of the pandemic restrictions and getting closer to finally being able to be with those we have missed for more than a year now gives us additional cause to celebrate!
Italian Easter Ricotta Bread
Italian Ricotta Easter Bread (adapted from tasteofhome.com) Total Time Required: 1 1/2 hours, Prep Time: 30 minutes, Bake Time: 45 minutes, Makes: 18 servings
Ingredients:
Bread:
- 3/4 cup shortening, room temperature
- 1-1/2 cups sugar
- 3 large eggs, room temperature
- 3 large egg yolks, room temperature
- 1 cup ricotta cheese
- 1 teaspoon almond extract
- 6 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup milk
Glaze:
- 1-1/2 cups confectioners’ sugar
- 3 tablespoons milk
- 1/2 teaspoon almond extract
- 1/3 cup almonds
Directions:
Preheat the oven to 350° F. Spread the almonds on a baking sheet and toast them in the oven for 5-10 minutes, stirring occasionally.
Toast the almonds.
In the large bowl of a stand mixer, cream the shortening and the sugar together, until they are light and fluffy.
Cream the shortening and sugar together.
Add the eggs and egg yolks, one at a time, beating well after each addition.
Add the eggs into the creamed mixture.
The eggs are all in!
Beat in the ricotta and extract.
The ricotta and extract is next.
In another bowl, whisk together the flour, baking powder, and salt. Add the flour mixture to the creamed mixture alternately with the milk, beating well after each addition.
And finally the flour mixture is added in.
Turn the dough out onto a lightly floured surface.
Turn the dough out onto a floured board.
Divide it into thirds. Roll each piece of dough into an 18-inch rope.
Roll each third of the dough into a rope.
Place the ropes on a Silpat mat or parchment paper lined baking sheet and braid them together. Pinch the ends to seal the ropes together and tuck the ends under the braid.
Braid the 3 ropes together.
Bake the bread until a toothpick inserted in the center comes out clean, about 45-55 minutes and the bread is lightly golden in color. Remove the bread to a wire rack to cool.
It’s out of the oven!
Whisk together the confectioners’ sugar, milk, and extract until it is smooth. Brush the glaze on the bread while it is still warm.
Glaze the bread.
Immediately sprinkle the toasted almonds over the glaze.
Add the toasted almonds.
Allow the glaze to set before slicing.
Can’t wait to enjoy this!
This is the season of rebirth and renewal! ~Linda
Italian Ricotta Easter Bread (adapted from tasteofhome.com) Total Time Required: 1 1/2 hours, Prep Time: 30 minutes, Bake Time: 45 minutes, Makes: 18 servings
Ingredients:
Bread:
- 3/4 cup shortening, room temperature
- 1-1/2 cups sugar
- 3 large eggs, room temperature
- 3 large egg yolks, room temperature
- 1 cup ricotta cheese
- 1 teaspoon almond extract
- 6 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup milk
Glaze:
- 1-1/2 cups confectioners’ sugar
- 3 tablespoons milk
- 1/2 teaspoon almond extract
- 1/3 cup almonds
Directions:
Preheat the oven to 350° F. Spread the almonds on a baking sheet and toast them in the oven for 5-10 minutes, stirring occasionally.
In the large bowl of a stand mixer, cream the shortening and the sugar together, until they are light and fluffy. Add the eggs and egg yolks, one at a time, beating well after each addition. Beat in the ricotta and extract. In another bowl, whisk together the flour, baking powder, and salt. Add the flour mixture to the creamed mixture alternately with the milk, beating well after each addition.
Turn the dough out onto a lightly floured surface. Divide it into thirds. Roll each piece of dough into an 18-inch rope. Place the ropes on a Silpat mat or parchment paper lined baking sheet and braid them together. Pinch the ends to seal the ropes together and tuck the ends under the braid. Bake the bread until a toothpick inserted in the center comes out clean, about 45-55 minutes and the bread is lightly golden in color. Remove the bread to a wire rack to cool.
Whisk together the confectioners’ sugar, milk, and extract until it is smooth. Brush the glaze on the bread while it is still warm and top with the toasted almonds. Allow the glaze to set before slicing.