Best Jircitano Easter Raisin Bread Recipes

ITALIAN RICOTTA EASTER BREAD

Steps:

• Preheat oven to 350°. Cream shortening and sugar until light and fluffy. Add eggs and egg yolks,1 at a time, beating well after each addition. Beat in ricotta and extract. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition, stirring in final 1 cup flour by hand., Turn onto a lightly floured surface; divide into thirds. Roll each into an 18-in. rope. Place ropes on a parchment-lined baking sheet and braid. Pinch ends to seal; tuck under braid. Bake until a toothpick inserted in center comes out clean, 45-55 minutes (do not overbake). Remove to wire racks to cool., Meanwhile, beat confectioners' sugar, milk and extract until smooth. Brush on bread while still warm; top with sliced almonds or sprinkles.

EASTER RAISIN BREAD

Steps:

• Place raisins in 2 cups boiling water and simmer for 5 minutes; drain and add cold water to cool until raisins are lukewarm. Then drain and place on papertowel.
• Cream butter, sugars, cinnamon, nutmeg, and ground clove.
• Beat in eggs until light and fluffy. Add milk and spiced rum. Beat to blend.
• Gradually stir in flour, cornmeal, baking powder, salt, and baking soda.
• Fold in shredded apples, your choice of nuts, and raisins. You may dust raisins with flour first.
• Spoon into greased and floured 5 x 9 inch loaf pan.
• Make glaze by whisking 1 beaten egg with 1 tablespoons sugar.
• Brush glaze on top of batter in loaf pan.
• Bake in preheated 350 degree oven for about 1 hour or until bread passes toothpick test!

JIRCITANO EASTER RAISIN BREAD - BREAD MACHINE MANUAL STYLE

Steps:

• Add all ingredients except raisins to breadmaker in a way that works for you and your particular breadmaker. I like to add all the liquids first then the dry ingredients on top.
• Set breadmaker to do a manual/dough cycle (sweet bread).
• Check after 5 minutes of kneading. If dough is very sticky, add a small handful of flour. If it's very dry, add a little water. Check again after a few minutes and adjust until you get a nice dough texture.
• When cycle completes, remove dough from machine and place on a kneading surface.
• Add the raisins. Knead a little, mixing in the raisins.
• Shape into loaves. This recipe makes 2 large or 4 small braided loaves.
• Place loaves on baking sheets, allowing enough room for loaves to double in size.
• Let the loaves rise, covered, until doubled.
• Bake at 325F for 30 minutes.