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Italian Egg Bread Recipes
To give your dessert a holiday flavor make it from panettone. This Italian style bread pudding takes less than an hour to make and is perfect for any time. Chef Keith Snow shows how to make this classic dessert in the Italian way using traditional ingredients.
Italian Panettone Bread Pudding
Golden corn muffin mix tops a Southern greens and corn egg bake. 1. Heat oven to 350 F. Spray 11x7 inch or 8 inch square baking dish with cooking spray set aside. In large bowl place collard greens stir in bell pepper and green onions set aside. 2. In medium
Measure flour onto piece of waxed paper. Combine 1 cup flour and next 3 ingredients in large mixing bowl. Add milk to butter then gradually add to dry ingredients. Beat at low speed of electric mixer 2 minutes scraping sides of bowl occasionally. Add first 2
Italian Easter Bread
Use very warm water 105 F.to 115 F. for dry yeast use lukewarm water 80 F.to 90 F. for compressed. Sprinkle or crumble yeast into water in a bowl. Let stand for a few minutes then stir until dissolved. Beat in 1 cup flour. Let stand covered until doubled in
In large mixer bowl combine 1 1 2 cups flour sugar yeast salt water butter and egg. Beat with electric mixer on medium speed for 2 minutes. Stir in remaining flour to form soft dough. Cover let rise about 1 hour or until double in size. Roll dough out on
Braided Egg Bread
In a large bowl soften active dry yeast in warm water 110 or compressed yeast in lukewarm water 85 . Stir in sugar salt olive oil or salad oil and egg yolk. Add 2 1 4 cups of the flour or enough to make soft dough . Turn dough out on a lightly floured surface.
Italian Bread Sticks
1.Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 F. Grease bottoms only of 2 loaf pans 8 1 2x4 1 2x2 1 2 inches or 1 loaf pan 9x5x3 inches. 2. Mix sugar and butter in large bowl. Stir in eggs until well blended.
Bring 1 pint of the stock to the boil add the crumbs seasoning and cheese. Simmer for a few minutes with the bay leaf. Remove bay leaf. Blend the eggs or yolks with the 1 2 pint stock add to soup and cook gently without boiling stir in butter.
Italian Bread Soup