Easter Bread

Vegan Italian Easter Bread

The sweet aromas of spring don't just fill the air outdoors—they fill the kitchen, too. In our family, the week before Easter has always been baking week, a time when cherished recipes are lovingly passed from one generation to the next.

One of my fondest childhood memories is visiting my dad's sisters in Old Forge, Pennsylvania, when I was about nine years old. My father grew up in a family that truly knew how to cook, and every Easter their dining room table overflowed with homemade specialties. I can still picture the beautifully braided Easter bread, crisp biscotti, pizza gaina (also known as Italian Easter pie or ham pie), and delicate Italian Wedding Cookies. The warmth of that kitchen, the irresistible aromas, and the joy of sharing those treasured recipes are memories I will always hold close.

My parents carried those same traditions into our own home. Every Easter we baked both beautifully braided loaves and simple rectangular loaves of this fragrant, lightly sweet, anise-flavored bread. It wasn't just about the bread—it was about family, togetherness, and celebrating the season.

Today, I continue that tradition by preparing a dairy-free, vegan version that captures all the flavors and memories of the original. It's become one of my daughter Jennifer's favorite Easter traditions. In fact, just the other day she asked, "Are you making Easter bread?" That simple question reminded me how meaningful these family recipes become as they're passed from one generation to the next.

There's nothing quite like enjoying a warm slice of homemade Easter bread with a hot cup of coffee on Easter morning. I hope this recipe becomes a cherished tradition in your home, just as it has been in mine.

Ingredients

6 cups flour

3/4 cup sugar

1/2 cup Nutiva Organic Shortening

3/4 tsp. salt

1/2 Tbsp. finely ground cinnamon sticks

4 flax eggs (12 Tbsp. water; 4 Tbsp. flax meal)

1 1/2 tsp. anise oil

1/2 tsp. anise seed

1/2 cup warm non-dairy milk

1/2 cup warm water

2 pkg. active dry yeast or 4 1/2 tsp. dry yeast

Directions

1.     Prepare flax eggs:  Add flax meal to water and whisk to combine. Place in the refrigerator for 10 minutes

2.    Combine dry yeast with warm water (110 degrees F). Let it sit for 10 minutes to proof.

3.    In the bowl of a stand mixer with a whisk attachment, blend the flour, salt, ground cinnamon, anise seeds, and sugar. Cut in shortening until the flour mixture resembles small peas.

4.    Make a well in the center. Add warm milk, yeast, and warm water. Change the whisk attachment to the dough hook. Mix on low, then add the slightly beaten flax eggs and anise oil.

5.    Knead on medium-high for approximately 6 minutes until the dough is smooth and does not stick to the side of the bowl. Add flour a tablespoon at a time if the dough is too sticky.

6.    Remove dough and knead to form a rounded ball.  Place the dough in a lightly greased bowl and cover with a dish towel. Place in a warm area to rise for 5 hours.

7.    Prepare three loaf pans. Lightly grease the bottom and sides with shortening. Punch down the dough and knead again on a floured surface. Divide the dough into thirds, then divide each third into thirds. Roll each third into a 6-inch rope. Braid together, pinch ends, and place in a lightly greased loaf pan.

8.    Cover with a dish towel and let rise again until doubled in size, about 2 hours.

9.    Bake in a 350-degree oven until golden brown, approximately 25-30 minutes.

10. Let cool and frost.

Yields: Three loaves