Nonna's Easter Bread (Pizza Di Pasqua) Recipe

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Nonna’s Easter Bread (Pizza Di Pasqua): A Taste of Tradition

I can still remember the scent wafting from Nonna’s kitchen every Easter morning – a symphony of yeast, warm sugar, and a hint of citrus that promised a day filled with family and joy. The source of this intoxicating aroma? Her Pizza di Pasqua, a sweet, slightly spiced bread that was as much a symbol of the holiday as the Easter eggs themselves. Each slice, generously slathered with butter, was a warm hug from Nonna, a taste of tradition that connected us to generations past. While she guarded her recipe like a precious jewel, this year, I finally managed to capture its essence, ready to share it with you.

Recipe Overview

Prep Time: 30 minutes (plus 4 hours rising time)
Cook Time: 45-60 minutes
Total Time: 5 hours 45 minutes – 6 hours 15 minutes
Yields: One large loaf (or 2-3 smaller loaves)
Servings: Approximately 24 slices
Dietary Type: Not specified (contains gluten, eggs, and may contain dairy if butter is used to serve)

Ingredients

8 ounces warm water
2 teaspoons yeast
1 teaspoon sugar
3 eggs, beaten
3 1/2 ounces canola oil
1 ounce Grand Marnier (optional) or 1 ounce rum (optional)
4 cups flour
1 cup sugar
2 teaspoons cinnamon
Rind of 1 lemon
1 pinch salt
1 egg, beaten (to use as a wash on the bread before baking)

Equipment Needed

Large mixing bowl
Small mixing bowl
Measuring cups and spoons
Fork
Greased lasagna-sized pan (for one large loaf) or 2-3 greased loaf pans (for smaller loaves)
Clean dish cloth
Oven

Instructions

Begin by proofing the yeast. In a small bowl, combine the warm water, 1 teaspoon of sugar, and the yeast. Let this mixture sit for about ten minutes, or until it becomes foamy. This step ensures your yeast is active and will help your bread rise properly.
While the yeast proofs, prepare the dry ingredients. In a large bowl, sift together the flour, sugar, cinnamon, lemon rind, and salt. Make a well in the center of the dry mixture.
In a separate small bowl, whisk together the 3 beaten eggs, canola oil, the yeast mixture, and the Grand Marnier or rum (if you are using it). Mix well.
Pour the wet ingredients into the well you created in the center of the dry ingredients.
Now, begin to incorporate the ingredients as you would with pizza dough. Gradually beat in the flour with a fork, starting from the center and working your way outwards. As the dough becomes stiff enough to knead, flour your hands to prevent sticking and add in the remaining flour.
Once all the flour is incorporated, you may want to transfer the dough to a floured surface to continue kneading. Knead the dough until it is smooth and elastic. This typically takes about 5-7 minutes.
At this point, decide whether you want to shape the dough into one large loaf or several smaller loaves. If you are making one large loaf, grease a lasagna-sized pan. If you prefer smaller loaves, grease 2-3 loaf pans.
If making one large loaf, shape the dough into a circle before placing it in the greased lasagna pan. This will help it grow into a nice, even shape as it rises and bakes.
Cover the greased pan(s) with a clean dish cloth and place them in a warm place to rise for 4 hours. A slightly warmed oven (turned off) is an ideal spot. Be careful not to let the oven get too hot – it only needs to be warm, not hot.
After 4 hours, remove the dough from the oven and preheat your oven to 300°F (150°C).
Beat the remaining egg and brush it over the top of the loaf (or loaves). This egg wash will give the bread a beautiful golden-brown color during baking.
If you have shaped the dough into one large bread, it will take between 45 minutes and 1 hour to bake. If you went with smaller loaves, they will likely take around 30 minutes. Keep a close eye on them.
The bread is done when the top is a golden to dark brown color and a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

Expert Tips & Tricks

Temperature is key: Ensure your water is warm, not hot, to avoid killing the yeast. Aim for around 105-115°F (40-46°C).
Kneading is crucial: Properly kneading the dough develops the gluten, resulting in a light and airy texture. Don’t skimp on this step!
Rising time matters: The 4-hour rising time is essential for developing the bread’s flavor and texture. Be patient!
Oven temperature accuracy: Oven temperatures can vary. Consider using an oven thermometer to ensure accurate baking. If the bread is browning too quickly, tent it with foil.
If using a bread machine: Follow your bread machine’s instructions for the order of ingredients. Use the dough cycle. Shape and bake as described above.

Serving & Storage Suggestions

Serve Nonna’s Easter Bread warm or at room temperature. It’s delicious on its own, or even better with a smear of butter or a side of cured Italian sausage. Leftovers can be stored at room temperature in an airtight container for 2-3 days, or in the refrigerator for up to a week. For longer storage, wrap the bread tightly and freeze it for up to 2 months. To reheat, wrap in foil and bake at 350°F (175°C) for 10-15 minutes, or until warmed through.

Nutritional Information

(Please note that this is an estimate and may vary depending on specific ingredients and portion sizes.)

Nutrient	Amount per Serving	% Daily Value
Calories	200 kcal	10%
Total Fat	8g	12%
Saturated Fat	1g	5%
Cholesterol	35mg	12%
Sodium	50mg	2%
Total Carbohydrate	28g	9%
Dietary Fiber	1g	4%
Sugars	10g	N/A
Protein	4g	8%

Variations & Substitutions

Citrus Zest: Experiment with different citrus zests, such as orange or grapefruit, for a unique flavor.
Spices: Add a pinch of ground nutmeg or cloves along with the cinnamon for a warmer spice profile.
Nuts and Seeds: Incorporate chopped nuts, such as almonds or walnuts, or seeds, such as sesame or poppy seeds, for added texture and flavor.
Raisins or Dried Fruit: Soak raisins or other dried fruit in warm water or rum before adding them to the dough for a sweeter and more flavorful bread.
Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend designed for bread baking. You may need to adjust the liquid content slightly.
Dairy-Free Version: The recipe is mostly dairy-free. Be sure to use a plant-based oil and serve with a dairy-free spread.

FAQs (Frequently Asked Questions)

Q: Can I use active dry yeast instead of instant yeast?
A: Yes, you can. However, you may need to proof it for a bit longer (10-15 minutes) to ensure it’s active.

Q: Why is my dough not rising?
A: Several factors can affect rising. Make sure your yeast is fresh and your water is warm, not hot. Also, ensure the rising environment is warm enough.

Q: Can I make this bread ahead of time?
A: Yes, you can bake the bread a day or two in advance. Store it properly as described above and warm it before serving.

Q: The top of my bread is browning too quickly. What should I do?
A: Tent the bread with foil during the last 15-20 minutes of baking to prevent it from burning.

Q: Can I freeze the dough after it rises?
A: While you can, freezing after baking is preferable for best texture. If you freeze the dough, thaw it completely in the refrigerator before baking.

Final Thoughts

Nonna’s Easter Bread is more than just a recipe; it’s a connection to family, tradition, and the joy of sharing good food. Don’t be intimidated by the rising time – the resulting aroma and flavor are well worth the wait. Gather your ingredients, embrace the process, and create a loaf that will bring a taste of Italy to your Easter celebration. I encourage you to try this recipe and share your own memories and traditions with those you love. Buon appetito!

Nonna’s Easter Bread (Pizza Di Pasqua) Recipe