Comments on: Sweet Italian Easter Bread

By: Marisa

Marisa — Sat, 04 Apr 2026 02:51:01 +0000

In reply to Natalie. Natalie, you can make it the day before serving and reheat it the following day if you want it warm. Store it in an airtight container. Note that I just recently updated the recipe to reflect some tweaks made for the best results.

By: Natalie

Natalie — Sun, 29 Mar 2026 23:52:31 +0000

Quick question – I am hoping to make this to have for Easter morning/brunch. Can I proof the dough the day before and bake morning of? Or am I better making it the day before and popping it in the over to warm through on the Easter morning?

By: Marisa

Marisa — Mon, 26 May 2025 14:31:26 +0000

In reply to Maria Cicero. Apologies for late reply Maria. Two breaded loaves will be smaller than one whole so yes you will need to adjust the time.

By: Marisa

Marisa — Mon, 26 May 2025 14:30:17 +0000

In reply to Chele. Chele, it's a dough that really needs the time to proof well. When using your oven for proofing, be sure to place a tray with hot water at the bottom. The rising steam will proof the dough quite beautifully. That's all that is needed.

By: Chele

Chele — Sat, 19 Apr 2025 04:29:28 +0000

used your recipe to a tea…it seemed horribly dry!?? added avacado oil to the 3 balls of dough then rolled to braid. proofing in the oven. hoping it’s ok. seems to be some moisture missing.