Italian Easter Bread and Natural Egg Dyes

 

Italian Easter Bread

The tradition of baking Easter bread in Italy dates back centuries, with many variations on the recipe and presentation depending on the region.

We used a recipe from Jessica Gavin that incorporates colored eggs nestled within the folds of the dough that are baked along with the bread. The eggs cook to a soft-boiled consistency, which is perfect for then dipping the bread into the center of the egg.

 

Natural Egg Dyes

Natural egg dyes are a great alternative to synthetic dyes, which can be harmful to the environment and your health.

There are many different ingredients you can use to create a range of colors. Here are some examples:

  • Red or pink: Beets, raspberries, cranberries, pomegranate juice, or red onion skins

  • Orange: Onion skins, carrots, or paprika

  • Yellow: Turmeric, saffron, chamomile tea, or onion skins

  • Green: Spinach, parsley, or dill

  • Blue: Blueberries or red cabbage

  • Purple: Red wine or grape juice

To start, you'll need to boil the ingredients in water for about 30 minutes to create a concentrated dye. Then, strain the liquid and let it cool to room temperature.

To dye your eggs, place them in the dye solution and let them soak for at least 30 minutes, or until you achieve the desired color. For a deeper color, you can leave the eggs in the dye overnight in the refrigerator.

We referenced a blog from Farm Fresh to You for our eggs. The blog includes samples of timing and how the colors look if you use white eggs versus brown.

 
 
RecipeJonathan