Easter Bread

Vegan Italian Easter Bread

The delightful aromas of spring are not only outdoors, but in the kitchen as well. The week prior to Easter is designated baking week. I have such fond memories, when I was about 9 years old, visiting my dad’s sisters in Old Forge, Pennsylvania. He sure grew up in a family that knew how to cook! The assortment of Easter goodies set out on their dining room table. I especially remember the beautifully, braided Easter bread, biscotti, pizza Jane (aka ham pie), and Italian Wedding Cookies. My mom and dad continued this tradition in our household baking much the same and included both braided and rectangular loaves of this delicious, anise flavored bread. Removing the dairy products to create a vegan version continues the tradition in my home. This is a favorite of my daughter, Jennifer! She asked just the other day, “Are you making Easter bread”? We appreciate this on Easter morning with a hot cup of coffee. Enjoy…

Ingredients

6 cups flour

3/4 cup sugar

1/2 cup Nutiva Organic Shortening

3/4 tsp. salt

1/2 Tbsp. finely ground cinnamon sticks

4 flax eggs (12 Tbsp. water; 4 Tbsp. flax meal)

1 1/2 tsp. anise oil

1/2 tsp. anise seed

1/2 cup warm non-dairy milk

1/2 cup warm water

2 pkg. active dry yeast or 4 1/2 tsp. dry yeast

Directions

1.     Prepare flax eggs:  Add flax meal to water and whisk to combine. Place in refrigerator for 10 minutes

2.    Combine dry yeast with warm water (110 degrees F). Let sit for 10 minutes to proof.

3.    In the bowl of a stand mixer with whisk attachment, blend together the flour, salt, ground cinnamon, anise seeds, and sugar. Cut in shortening until flour mixture resembles small peas.

4.    Make a well in the center. Add warm milk, yeast and warm water. Change whisk attachment to the dough hook. Mix on low then add the slightly beaten flax eggs and anise oil.

5.    Knead on medium high for approximately 6 minutes until dough is smooth and does not stick to the side of the bowl. Add flour a tablespoon at a time if dough is too sticky.

6.    Remove dough and knead to form a rounded ball.  Place dough in a lightly greased bowl and cover with dish towel. Place in a warm area to rise for 5 hours.

7.    Prepare three loaf pans. Lightly grease bottom and sides with shortening. Punch down dough and knead again on a floured surface. Divide dough into thirds, then divide each third into thirds. Roll each third into a 6-inch rope. Braid together, pinch ends and place in lightly greased loaf pan.

8.    Cover with dish towel and let rise again until double in size, about 2 hours.

9.    Bake in a 350-degree oven until golden brown, approximately 25-30 minutes.

10. Let cool and frost.

Yields: Three loaves