In the Kitchen: Easter Bread

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


  1. Combine all dry ingredients in mixing bowl and mix for one minute.
  2. Add eggs then water (room temperature).
  3. Mix 7 minutes at low speed then mix at 7 minutes at high speed for a total of 14 minute mix time.
  4. Let dough rest 1/2 hour cover with sheet or towel.
  5. Next cut dough into desired size pieces and knead to tight balls.
  6. Let dough balls rest another 1/2 hour before forming final desired bread shapes.
  7. Brush with egg wash and bake at 350 approximately 45 minutes.

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