Best 7 Italian Sweet Bread Recipes

ITALIAN SWEET BREAD

Steps:

• In bread machine pan, place the first 7 ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When the cycle is completed, turn dough onto a floured surface. Divide in half. Shape each portion into a ball; flatten slightly. Place in 2 greased 9-in. round baking pans. Cover and let rise until doubled, about 45 minutes., Beat egg and water; brush over the dough. Sprinkle with Italian seasoning if desired. Bake at 350° until golden brown, 20-25 minutes. Remove from pans to wire racks to cool.

SWEET ITALIAN HOLIDAY BREAD

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, sugar, orange zest and baking powder. In another bowl, whisk eggs, milk and oil until blended. Add to flour mixture; stir just until moistened., Shape into a 6-in. round loaf on a greased baking sheet. Brush top with egg yolk; sprinkle with coarse sugar. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cover top loosely with foil during the last 10 minutes if needed to prevent overbrowning. Remove from pan to a wire rack; serve warm.

MOIST ITALIAN SWEET BREAD

Steps:

• In a small saucepan, combine the first four ingredients. Cook and stir over medium heat until butter is melted. Remove from the heat; cool to 110° to 115°., In a large bowl, dissolve yeast in warm water. Add the butter mixture, eggs, extracts, nuts and cherries and 4 cups of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; divide into thirds. Shape each portion into an oval loaf; place in three greased and floured 8x4-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Bake at 350° for 60-65 minutes or until golden brown. Cover loosely with foil if top browns too quickly. Remove from pan to wire racks to cool. , In a small bowl, beat icing ingredients until smooth; drizzle over cooled loaves.

ITALIAN SWEET AND SAVORY BREAD

Steps:

• Place all bread ingredients in bread machine pan according to manufacturer's directions.
• Select dough cycle and check after 5 minutes of mixing.
• If needed, add 1 to 2 tablespoons water or flour.
• When cycle is complete, turn dough onto a floured surface and divide in half.
• Shape each half into a ball and flatten slightly.
• Place in two greased 9" round cake pans, cover and let rise until doubled (about 1 hour).
• Beat egg and water and brush over dough.
• Sprinkle with Italian seasoning.
• Bake at 350° for 20 to 25 minutes or until golden brown.
• Remove from pans and place on wire rack to cool.

SWEET ITALIAN BREAD

Steps:

• Put all ingredients into bread machine.
• Mix on dough cycle.
• When cycle is complete, put dough onto greased surface and let sit for 20 minutes.
• After dough has rested, cut in half.
• Form into 2 long loaves.
• Bake at 375 for 20 to 25 minutes.

ITALIAN BURGUNDY WINE SWEET BREAD

Steps:

• Place raisins in cold water and bring to boil, then drain.
• Measure raisins after draining.
• Cream butter, sugar and shortening.
• Beat in eggs one at a time.
• Add sifted dry ingredients alternately with wine.
• (Batter will turn a grayish color- no problem, it looks normal when baked).
• Stir in raisins and nuts.
• Bake in 3 greased and floured 9x5x3 loaf pans at 350 degrees for 50 minutes.
• Cool in pans 10 minutes before turning out to cool on wire racks.
• Just before serving, sift powdered sugar over top of bread.
• Note: I like to bake these in mini foil pans (cooking time will need to be adjusted) and use them as a part of my cookie tray to give to friends at Christmas.

ITALIAN EASTER SWEET BREAD RECIPE - (4.4/5)

Steps:

• In a small saucepan, heat the milk and butter together just until the butter melts, set aside to cool. Add 1 tablespoon of sugar to the warm water and stir to mix, then sprinkle the yeast over top of the warm sugar and water and set aside for about 5 minutes. In the bowl of a standing mixer with a hand held whisk, mix together the eggs, and sugar until combined, add the butter, then and milk mixture, then the yeast and water mixture, then add the vanilla and orange zest, mix everything together so you have all the wet ingredients well-combined. Switch the attachment to a dough hook and add in 4/12 cups of the flour and the salt, mix until a soft dough forms. Gradually add a little more flour, about 1/4 to 1/2 cup, to make a nice smooth, but slightly sticky dough. Lightly grease a large bowl with some vegetable oil, place the ball of dough in the oiled bowl and brush a tiny bit of oil over the top as well. Cover with plastic wrap and place it in a warm spot and let it rise for about 1 1/2 hours or until it has doubled in volume. Line a couple baking sheets with parchment paper and brush them lightly with some melted butter, set aside. Once the dough has risen properly, dump onto a lightly floured surface, punch it down and cut into 4 equal pieces. Roll each piece into a rope about 22 inches long. Lay 2 ropes at a time side by side in front of you loosely braid them together. Lift the braid onto the prepared baking sheet and pinch the ends to seal, so that you now have a circle. Place 3 eggs in each circle lengthwise, tucking them between the ropes. Cover with plastic wrap and place them somewhere warm for 45 minutes or until doubled in size. Brush the tops with the egg wash and sprinkle over some sprinkles, bake them for 30 minutes or until golden, making sure to rotate the baking sheets half way though for even baking. Let them cool completely and then slice and serve.