From the Lake Como's sweet Resta bread to the Neapolitan casatiello with eggs, ham, and cheese to the Brazadel from Trentino, Italy has dozens of leavened treats that add flair to the springtime table. If you're in the mood for something simpler, give this Easter bread with herbs recipe a try.
Easter Bread With Herbs Recipe
Ingredients:
1 lb. bread flour
1 tsp. dry active brewer's yeast
rosemary
sage
extra-virgin olive oil
sugar
salt
Method:
Start by dissolving the yeast in about 1½ cups warm water with 1 tsp. sugar. Wash the sage and rosemary, then chop the herbs into tiny pieces.
In the bowl with water and yeast, add the flour, chopped herbs, 1 Tbsp. extra-virgin olive oil, and a pinch of salt. Mix vigorously until smooth. Cover the dough with plastic wrap and let rise for about 1 hour in a switched-off oven with the light on.
Line a fairly large steel pot with parchment paper and place the dough inside. Cover the pot with a lid to allow the dough to rise again for around an hour.
Before baking, work the dough a little more. Flour it well and make some cuts on the surface. Baking takes place in two phases. The first phase is the lid on in the oven at 400°F for about 25 minutes and the second without the lid for another 20-22 minutes or until golden brown.
Let it cool a little bit, dry it completely, then serve it.