Celebrate the joy of the risen Christ
Bread seems to be at the heart of many Easter Traditions. From the English tradition of making hot cross buns after the fasting on Good Friday, to the ornate and tall Ukrainian paska bread, down to the child-friendly resurrection rolls (made by wrapping “disappearing” marshmallows in crescent dough), bread is everywhere at Eastertime! But why?
Bread seems to be at the heart of many Easter Traditions. From the English tradition of making hot cross buns after the fasting on Good Friday, to the ornate and tall Ukrainian paska bread, down to the child-friendly resurrection rolls (made by wrapping “disappearing” marshmallows in crescent dough), bread is everywhere at Eastertime! But why?
I’ve often wondered if the association of bread with Easter somehow hearkens back to the feast’s connection to Passover. We know that Jesus suffered, died, and rose amid Israel’s observance of Passover. For the seven days of this festival, our Jewish brothers and sisters eat only unleavened bread (matzah). Before the seven days, Jewish families do a sort of intense spring cleaning to rid the house of any products that contain leavening. As most early Christians were of Jewish origin, they would have also observed Passover.
After a week of eating unleavened bread, everyone would be looking forward to something with a little yeast! (Perhaps our own experience of having given up certain foods during Lent can give us a glimpse of the sweetness of enjoying them once again when the fast is over.)
Even the readings at Mass for Easter turn our minds to bread. The second option for the epistle reading on Easter says: “Brothers and sisters, Do you not know that a little yeast leavens all the dough?” (1 Cor 5:6) Leavened bread becomes a symbol of the inner transformation that comes from a life in union with the risen Christ.
Today’s recipe for Pane di Pasqua (Italian Easter Bread) celebrates the joy of Christ’s resurrection and the sweetness of his promise that those who have been baptized into his death will also share in his life. Christ is risen! Alleluia!
Italian Easter Bread
Ingredients:
- 5 ¼ cups bread flour
- 3+1 eggs
- ½ cup granulated sugar
- 1 stick unsalted butter
- 1 ¼ cup milk
- 2 tsp. salt
- 1 packet instant yeast
- Pastel sprinkles or nonpareils
- 1 cup mini chocolate eggs
Instructions
- Line two baking trays with parchment.
- In small pot, melt butter. Turn off heat, add milk.
- Mix yeast, salt, sugar in stand mixer bowl. Add *3* eggs, whisk to combine.
- Add melted butter/milk and half flour. Mix with dough hook until slightly combined, add remaining flour. Mix until combined.
- Turn off mixer, rest dough 4 min. Continue mixing with dough hook on low, 6-10 min.
- On lightly floured surface, shape dough into ball, cover and rest 10 min.
- Divide dough into nine equal pieces. Roll each about 10” long.
- Pinch together a set of three at one end, braid down to other end. Press tips together, turn inward to form circle. Pinch braid ends to join.
- Place on tray. Repeat twice with remaining dough pieces to produce three finished braids.
- Pre-heat oven to 350°. Cover braids with tea towel, prove in warm place until doubled in size (about 45 min).
- Mix last egg with splash of milk. With pastry brush, apply egg wash over dough. Add sprinkles.
- Bake until dark golden brown (about 20 min). Cool on rack.
- Once cooled, fill center with mini chocolate eggs.
