tag:blogger.com,1999:blog-7173052990851751381.post3361812096495068613..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Italian Easter Bread - The Resurrection of a Great Family RecipeChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger36125tag:blogger.com,1999:blog-7173052990851751381.post-58660017167403473732017-04-01T15:02:58.999-04:002017-04-01T15:02:58.999-04:00HELP!!!! Chef John, I'm a jersey girl who move...HELP!!!! Chef John, I'm a jersey girl who moved out to Denver and I'm worried this isn't going to turn out right in high altitude. What should I do to tweak so it's just right ? <br /><br />Thanks!<br /><br />NiccaAnonymoushttps://www.blogger.com/profile/07785815942837506578noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-31021074562959890932014-04-20T22:26:26.833-04:002014-04-20T22:26:26.833-04:00Is this a version of Panettone?Is this a version of Panettone?PJhttps://www.blogger.com/profile/05839445433021062999noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-22413128168522567652014-04-20T12:29:38.705-04:002014-04-20T12:29:38.705-04:00amateur baker here,
(help from anyone would be ap...amateur baker here,<br /><br />(help from anyone would be appreciated!)<br /><br />I've tried to make a few types of bread (mostly your recopies) and they always come out pretty good but I am looking at making them great! after making this recipe (i'm just about to bake it!) I get the sneaking suspicion that I am not adding enough flower during the kneading process. I am thinking this because my dough is generally very glossy like it was covered in butter.<br /><br />It passes the poke test and rises alright but its just never really tall and fluffy... mostly my bread turns out hard and dense.<br /><br />Thanks all,<br /><br />Chris (amateur baker)Anonymoushttps://www.blogger.com/profile/07966922797685679787noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-23311558064953502882012-04-09T18:35:26.547-04:002012-04-09T18:35:26.547-04:00Chef John,
Maybe a silly question but here goes. I...Chef John,<br />Maybe a silly question but here goes. I am about to make this Easter cake and want to make sure.... In the video you are adding sugar twice - the ingredients show sugar listed once for a 3/4 cup only - take 'some' sugar from the 3/4 to add to yeast mixture or ....<br />Made lots of your recipes successfully due to your great video direction and needless to say, all the humor that goes with them!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-44048834709015148162011-12-07T17:42:00.588-05:002011-12-07T17:42:00.588-05:00Search "icing" in sidebarSearch "icing" in sidebarChef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-54001386040025043522011-12-07T17:09:42.644-05:002011-12-07T17:09:42.644-05:00how you make the pink glaze? and the ingredients? ...how you make the pink glaze? and the ingredients? thank you.moynoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-58122526876452453002011-04-21T16:54:05.520-04:002011-04-21T16:54:05.520-04:00I am not a baker and have tried variations of this...I am not a baker and have tried variations of this family Easter bread several times....BRICKS!!!<br /><br />Is it necessary to allow the bread to rise for 12 hours?<br /><br />Has anyone just waited for the doubling in size as an endpoint?<br /><br />I welcome your comments.<br /><br />Buona Pasqua!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-30695942615359231232011-04-15T16:31:30.914-04:002011-04-15T16:31:30.914-04:00I grew up under the guidance of an Italian Grandmo...I grew up under the guidance of an Italian Grandmother and Grandfather. They always took great care with their Easter bread, braiding Crosses and Rings, with and without Colored Eggs baked in. Theirs was glossy and without icing, but even as a kid I loved it. The bread I grew up with had a cinnamon flavor to it, and while they used anise in lots of things, I don't think it was n this particular bread. I am not sure mixing cinnamon with anise would provide a good result, nor am I certain that replacing anise in this recipe with cinnamon would work. Any thoughts?Thomnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-28429061164343612602011-04-14T19:16:34.092-04:002011-04-14T19:16:34.092-04:00As someone who WAS fortunate enough to grow up in ...As someone who WAS fortunate enough to grow up in an Italian American family, I still have never had this bread. I feel so cheated!<br /><br />Anyway, my italian grandmother made a wonderful cheese bread for Christmas every year, and no one seems to have the recipe for it. It seems to me like it had a swirl of grated romano or parmesan cheese actually baked into it. My grandmother never needed a recipe in the kitchen, and I have looked and looked for a similar recipe online, but can't find anything (actually, I've found a lot of recipes for my favorite snack - cheese toast). I've wanted to make this for Christmas for my family ever since she passed away last September. So I don't know if requests are allowed, but if they are, I'm making one. Have you (or your readers) ever heard of anything like it?Angela Andersenhttps://www.blogger.com/profile/06789673034059447690noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-1749895754125619852010-04-02T14:03:00.052-04:002010-04-02T14:03:00.052-04:00if the dough sticks to your fingers every time you...if the dough sticks to your fingers every time you try to make bread it means you simply need to add more flour when you make the dough. Bread making isn't an exact science and you have to keep adding flour until you have a smooth, very soft dough, but one you can handle.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-39034622453175242032010-04-02T13:26:12.065-04:002010-04-02T13:26:12.065-04:00ok so I just tried this, and the dough, like alway...ok so I just tried this, and the dough, like always, stuck to my hands and pretty much everything else it touched in the process. my braids turned into ugly lumps that did NOT look better after 2 hrs. any suggestions? I'm ready to give up making any kind of bread. ever.Jessicahttps://www.blogger.com/profile/15200586531944246481noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-9785709628036116292010-02-10T21:48:38.069-05:002010-02-10T21:48:38.069-05:00Thank you for your recipe for Easter Bread. We gr...Thank you for your recipe for Easter Bread. We grew up and had this delicious bread every Easter! The recipe was lost and I have tried searching the web sites for one.This is the closest one, almost the same ingredients that my Mom used except for the anise seeds. She also brushed the top of the loaves with egg wash before putting them into the over. Now I know the amount of the ingredients that goes into the recipe.Unknownhttps://www.blogger.com/profile/02886300250795224250noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-13946338585910198842009-07-09T09:46:22.635-04:002009-07-09T09:46:22.635-04:00Hey Asian Malaysian. I understand you very well. I...Hey Asian Malaysian. I understand you very well. In the Shona language, very dry roasted grasshoppers are called 'chambisa'. Thats the term people in my house used to use to describe my bread, scones etc. I have listened and learned from all beautiful people like chef John who put stuff on the internet and my baking has improved a lot. Things may not be perfect at first, but they will improve. So like chef John always says, give this a try.<br /><br />Only problem in my family is they think that everything I bake, including bread, should be sweet! I will be nice and bake this once a fortnight.Thanx chef John for great recipe.maitinonoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-42139961492931694052009-04-15T01:44:00.000-04:002009-04-15T01:44:00.000-04:00I too hate fennel, black licorice, and certain ani...I too hate fennel, black licorice, and certain anise flavored items. That being said, I have always loved Italian Easter Bread and traditional biscotti, another Italian treat that has anise in it. SO - even if you hate anise, fennel, licorice, etc., you could end up loving Easter Bread, its definitely worth a try. additionally, i personally have always loved tarragon, especially in eggs with a mild cheese.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-37844620853178057632009-04-13T11:32:00.000-04:002009-04-13T11:32:00.000-04:00i love easter bread and have been eating my grandm...i love easter bread and have been eating my grandmother's from before i can remember. I have just taken over making it for my grandmother who is not up to making it anymore. thank you for posting such a delicious bread, and for sharing the importance of tradition!missynoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-66684276144673161632009-04-11T16:31:00.000-04:002009-04-11T16:31:00.000-04:00hey chef john!i just want to say that i tried out ...hey chef john!<BR/>i just want to say that i tried out the recipe and it came out really good, exactly the way my grandmother used to make it! Definately a keeper!!<BR/>THANKS!!!Unknownhttps://www.blogger.com/profile/05268307549109611627noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-46327384538648068242009-04-11T15:02:00.000-04:002009-04-11T15:02:00.000-04:00I remember various Easter and challah breads from ...I remember various Easter and challah breads from my childhood. Some had hard boiled eggs baked into them. I will definitely make this bread this week. I will probably use orange extract, as I have no anise.Charlemangehttps://www.blogger.com/profile/08737075135982340669noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-7814281887745123642009-04-11T12:14:00.000-04:002009-04-11T12:14:00.000-04:00leave it out, no probleave it out, no probChef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-11139554691089040372009-04-11T10:05:00.000-04:002009-04-11T10:05:00.000-04:00hey chef john, will it be okay if i leave the anis...hey chef john, will it be okay if i leave the anise seeds and anise extract out? cause it would be quite hard for me to look for those two items here. will i get a nice plain bread this way or it just won't work?another malaysiannoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-7890500581582098732009-04-10T11:42:00.000-04:002009-04-10T11:42:00.000-04:00I hate black licorice, but I had this bread at my ...I hate black licorice, but I had this bread at my grandma's house a long time ago. I recall enjoying it quite a bit.CollegeGourmethttps://www.blogger.com/profile/03115670061864349237noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-85538879600008129942009-04-10T11:04:00.001-04:002009-04-10T11:04:00.001-04:00Easter bread is always Kosher with me.Easter bread is always Kosher with me.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-72142181213479934242009-04-10T11:04:00.000-04:002009-04-10T11:04:00.000-04:00i don't like black licorice, but LOVE tarragon, fe...i don't like black licorice, but LOVE tarragon, fennel, etc. So, put that in your jelly belly and digest it! :-)Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-64537683252208329882009-04-10T07:43:00.000-04:002009-04-10T07:43:00.000-04:00I like the anise flavoring your family used. It's ...I like the anise flavoring your family used. It's different from what I grew up with where hardboiled eggs are braided into the bread.Ciao Chow Lindahttps://www.blogger.com/profile/04479595368522070565noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-54178384572073637342009-04-10T06:07:00.000-04:002009-04-10T06:07:00.000-04:00Hey, I hope you'll let this comment through for us...Hey, I hope you'll let this comment through for us licorice haters, Chef John. Michael, what Chef John meant by "anise has a sorta licorice flavor" is that 'yes, anise tastes exactly like black jelly beans.'<BR/><BR/>If you don't like black jelly beans, you won't like anything with anise in it. You won't like anything with star anise in it. You won't like anything with fennel in it. You won't even like anything with tarragon in it.<BR/><BR/>Give up on <I>all</I> of those spices. If you (like me) do not like black jelly beans, then you will never approve of this flavor, no matter what you try. If a recipe calls for one of those evil licorice flavored things, either leave it out or substitute caraway seeds for it.<BR/><BR/>Blech. Man, I hate licorice.blogagoghttps://www.blogger.com/profile/07359382592912601640noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-91170517286140574632009-04-10T05:55:00.000-04:002009-04-10T05:55:00.000-04:00Haha! It's kind of funny that you'd make Jewish b...Haha! It's kind of funny that you'd make Jewish bread (challah) for Easter! This is just about the only time of the year that they can't eat the stuff and *BAM* here it is on Food Wishes.<BR/><BR/>Funny :).blogagoghttps://www.blogger.com/profile/07359382592912601640noreply@blogger.com