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 It seems that all families have some unique tradition tied to their roots they believe is traditional only to their nationality.  Sicilian Easter Bread is one of those traditions which I thought was of that category.  As I grew older I found it was not only a special tradition for many Italian families, but for a host of other nationalities as well.   It seems all nationalities have their own version of Easter Bread.  But, the one thing common to all of them, is that they all represent the same symbolic meaning.  I offer two Sicilian versions, one yeast based and the other made without yeast.

 

As they say, traditions come and go but this is one that has been around for a long time and continues to be come tradition for many new families as ages pass.

 

The Easter egg symbolizes the resurrection of Christ and new life.  It originated in ancient Persia through Jewish culture and was incorporated into Christianity.  The egg is a part of the celebrations of the Vernal Equinox, the coming of Spring, a time for planting and new life.   It has been a subject of wonder and veneration for just about all cultures. It appears in many religions as a critical symbol of new life, and the Resurrection of Jesus Christ.

 

Bread is also a symbol of life and health, it is only befitting that we pay homage to the Lord by remembering Jesus and His  last supper with His disciples the night before His crucifixion.  He passed the wine and bread to His disciples in celebration of the Holy Eucharist.  He proclaimed it was His Body and Blood to be given up for them and for those to come so sins can be forgiven.

 

When you know the symbolic meaning of the Easter Bread tradition, you realize why it belongs to no individual ethnic group.  It belongs to all who believe, the prefix Italian, Polish, Russian, etc. merely designates the variation in the recipe.  The Easter bread has the same meaning for all.

Easter Bread is a combination of these two symbols, symbolizing the Resurrection of Christ and our new life which He has promised us by His crucifixion.  Is it any wonder why this bread becomes traditional to more and more Christian families with each passing year?

 

There are several variations of this bread, some use yeast and others don’t.  Some frost the bread and some don’t, etc.   The recipes I’ve included here are one of each.  The yeast recipe is a family recipe and the other I’m not sure where it came from, but has been in the family archives for a number of years.  The advantage to not using yeast is you don’t have to wait for it to rise.

 

Pane de Pasqua Siciliano (Sicilian Easter Bread)        

(no yeast) - Serves 6

 

Ingredients:

6 ½  cups all purpose flour        

1 C milk (scalded)
1 C shortening
½ C sugar
6 tsp baking powder
6 hard boiled, eggs (colored)

Colored sprinkles

FROSTING
2 eggs (whites only)
2 C confectioner’s sugar
1 lemon (juiced and strained)

Directions:

·         In a large bowl, mix the flour, sugar, and baking soda.

·         To the shortening to the thoroughly mixed mixture and continue mixing 

·         Form a well in the center of the mixture with a wooden spoon or suitable appliance.  If you have a mixer with a dough hook, use that.

·         Add the scalded (cooled to room temp) milk a little at a time while mixing. until you have a firm dough.

·         Remove from bowl onto a clean floured surface, cover  and  let rest for 15 minutes.

·         Remove cover and knead until dough is smooth and elastic.

·         Cover and let dough rest for ½ hour.

·         Preheat oven to 375^o F.

·         Divide dough into 6 portions

·         One at a time, roll out each section in a 12 inch diameter circle about ¼ inch thick.

·         Place one of the colored eggs in the center and roll up the edges to the center leaving a portion of the colored egg exposed.

·         Repeat until all 6 portions have been completed.

·         Grease a  9” inch round cake pan and place the sections in a circle in the pan making sure each portion or section is touching the one next to it.

·         Bake for 15 to 20 minutes or until the bread is a light golden brown in color.

·         Remove from oven and let cool to room temperature before frosting.

 

FROSTING:

·         Beat 2 egg whites till they form peaks.

·         Add the sugar, a little at a time continuously beating the egg whites till mixture is creamy.

·         Continue to mix while adding in the lemon juice of one lemon.

·         With a pastry brush spread the egg and sugar mixture onto the cooled bread. 

·         Decorate with colored sugar sprinkles.

 

 

Sicilian Easter Bread

(yeast version)

 

Ingredients:

3 ½ cups all purpose flour   

¼ C sugar
2 packets (2 oz) active dry yeast
1 tsp salt
¾ C warm milk (scalded)
2 tbsp butter 
3 eggs  (separated – keep whites from on seperate)
6 colored Easter eggs

Sesame seeds

 

Preparation:

·         Separate the whites from the eggs and reserve the yolks keeping the white from 1 egg separate from the other two eggs.  The single egg white will be used to mix with a tbsp of milk to use as an egg wash.

·         Scald the milk and let cool until slightly warm

·         Add egg yolks, butter, and yeast to warm milk and mix well

·         Let milk and yeast mixture stand until ready for it.

 

Instructions:

·         Combine 3 C flour, sugar, and salt in a large mixing bowl and mix thoroghly.

·         Make a well in the center of the dry ingredients and beat in milk.  If you are using an electric mixer with a dough hook add the warm milk while mixing.

·         Continue to mix while adding the butter and the two eggs.

·         Add the remaining flour and continue to mix until a soft dough ball is formed.

·         Turn  onto a lightly floured surface, cover and let rest for 15 minutes.

·          Knead for 10 to 15 minutes or until dough is smooth and elastic.

·         Place dough in a greased bowl, cover with a damp cloth and let rise in a warm place until double in size

·         Once dough has doubled in size, punch down and divide into two pieces.  

·         Roll out each piece into a rope about 24-inches in length.

·         Braid ropes loosely and “nest” colored eggs into openings.  

·         Using the egg whites you set aside earlier, mix in 1 tbsp of milk and mix well.

·         Using a pastry brush, brush the bread with the egg wash and then sprinkle with sesame seed.

·         Place on flat baking sheets and cover with a damp cloth (use drinking glasses to keep cloth from touching the bread while rising.

·         Let rise until doubled in size.

·         Pre heat over to 350^o F.

·         Bake for 30 minutes or until golden brown.

·         Remove from oven and let cool on wire racks before serving. 

·         Serves 6 to 8.

 

Happy Easter!

 

 

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