Sourdough Italian Easter Bread
Serving Sourdough Italian Easter Bread
Usually Sourdough Italian Easter Bread is served on Easter Sunday, and Easter Monday but it’s also common throughout the Easter Season! Traditionally it’s served as a centerpiece with the whole died easter eggs baked right into the braid.
Top Each Slice of this sourdough braid with butter, honey butter, a soft boiled egg from the instant pot, strawberry freezer jam, or a dusting of powdered sugar.
For an Easter Brunch serve Sourdough Easter Bread with prosciutto or bacon, sausage, cheeses and fresh fruits.
For an Easter Dessert serve this delicious easter bread with a drizzle of lemon glaze for a little extra sweetness.
During Easter Week Serve your Easter Bread with a cup of tea, fresh berries, and cheese.
Pro Tips
Prevent Cracked Eggs: Some traditional Italian bakers do not pre-boil the eggs, and allow the eggs to hard boil while the bread is baking. This is a practice that is done, however, it does come with risks of the egg exploding within the loaf.
Don’t let this happen to you! You can PREVENT the eggs from cracking while baking by using already hardboiled easter eggs with proper placement to prevent breaking. If you use raw eggs they can crack during baking.
If you use naturally dyed eggs (like my Natural Easter Egg Dye post), some colors might bleed into the dough. But if you pat the eggs dry, or dust them with flour first, it will prevent the color from bleeding onto the dough.
Place your pre-cooked, died and fully cooled easter eggs is during the second rise, after you’ve shaped the loaf. At this stage, the dough is already somewhat risen, but still pliable. Avoid pressing the eggs in too early, because the dough will continue to expand, and you risk the eggs cracking.
Ingredients
1 cup sourdough starter bubbly and active!
1/4 cup water warm (100-105°F)
1/4 cup sugar granulated white cane
4 eggs large
1 egg yolk for egg wash
1/4 cup milk warm (100-105°F)
1/4 cup butter salted, melted and cooled slightly
1 teaspoon vanilla extract
1 teaspoon salt
4 ½ – 5 cups All-Purpose Flour or Bread Flour
3 hard-boiled eggs 3-4 hard-boiled eggs, dyed – *Optional
2 teaspoons colored sprinkles *Optional
1 1/2 teaspoon lemon zest optional
1 1/2 teaspoon orange zest optional
Instructions
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Activate Starter: In a large bowl, combine sourdough starter, warm water, and sugar. Stir until combined and let stand for 15-20 minutes until bubbly and active.
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Combine Wet Ingredients: Add eggs, milk, melted butter, and vanilla extract to the activated starter, and optional lemon and orange zest (if using). Stir to combine.
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Add Dry Ingredients: Gradually add flour to the wet ingredients, mixing with a wooden spoon or your hands until a dough forms.
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Knead: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
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First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place (around 75-80°F) for 4-6 hours, or until doubled in size.
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Shape: Punch down the dough and gently shape into a large oval loaf.
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Second Rise: Place the shaped dough on a parchment-lined baking sheet. If using dyed eggs, gently press them into the top of the dough. Cover loosely with plastic wrap and let rise for another 1-2 hours, or until slightly puffy.
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Prepare for Baking: Preheat oven to 350°F (175°C).
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Egg Wash: Brush the top of the dough with the egg yolk. Sprinkle with colored sprinkles, if desired.
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Bake: Bake for 30-40 minutes, or until golden brown and internal temperature reaches 190-200°F.
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Cool: Let the bread cool on a wire rack for at least 30 minutes before slicing and serving.
Notes
Flour: Use a strong high-protein flour like bread flour for the best rise ans structure. This will help it rise well and hold it shape! The brand of flour you choose can really change the hydration of your dough. High-quality flour like King Arthur All Purpose or Bread Flour has a higher protein contents than many store brands, so it’ll absorb more liquid… If you feel like your dough feels too sticky or too dry, adjust by adding a tablespoon of flour or water at a time. 😉
Volume (cups) can vary by brand, so add the last 1/2 cup slowly until the dough feels right. The range of 4 1/2 to 5 cups is there for a reason. You might need a little more or less depending on your dough’s hydration. Add it gradually!
Rising time: Keep an eye on your room temperature for rising. 80 degrees F. is optional. Rise Times are estimates! Watch your dough, not the clock. It should double in the first rise and become puffy in the second.
Baking: This bread is done with the internal temperature reaches 190-200 degrees F. (I like to remove it at 190 degrees F.)
