Don DePetrillo, Owner/ Master Baker of The Original Italian Bakery, along with Chef Rob DiVozzi joined us in The Rhode Show kitchen to show us how to make their Easter Bread Recipe.
- 1 quart water
- 1/2 eggs
- 15 ounces sugar
- 15 ounces shortening
- 1 1/2 ounces salt
- 4 ounces yeast
- 6 pounds 4 ounces all purpose flour
- Combine all dry ingredients in mixing bowl and mix for one minute.
- Add eggs then water (room temperature).
- Mix 7 minutes at low speed then mix at 7 minutes at high speed for a total of 14 minute mix time.
- Let dough rest 1/2 hour cover with sheet or towel.
- Next cut dough into desired size pieces and knead to tight balls.
- Let dough balls rest another 1/2 hour before forming final desired bread shapes.
- Brush with egg wash and bake at 350 approximately 45 minutes.
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