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Easter loaf from Sarsina.

Servings: 8


  • 400 g strong bread flour
  • 100 g milk
  • 2 medium eggs
  • 9 g fresh yeast ( or 4 g dry active yeast)
  • 1 tsp honey
  • 60 g caster sugar
  • 75 g soft butter
  • 1 tsp salt
  • 1 tbsp aniseed liquor or rhum
  • 70 g raisins
  • lemon zest

For brushing

  • milk for first brushing
  • honey for the second brushing


  • Melt very well yeast with honey into the milk ( lukewarm) add 100 g of the flour written in the recipe.
    Cover it and wait for 30 minutes.
  • Put this mix into the mixer, add the rest of the flour, sugar and eggs alternating them and mixing for a couple of minutes after each adding.
    Add salt and soft butter in small pieces, mix until the dough is smooth and elastic ( about 10-15 minutes).
    Add the lemon zest, the tablespoon of liquor, mix a couple of minutes more.
  • Put in a greased bowl and cover with cling film.
    Let it rest for one hour then knead the dough incorporating raisins ( previously soaked in some liquor, aniseed or rhum).
  • Put the loaf on a baking tray lined with parchment and let it rise covered with a cloth until it doubles.
  • Cut a cross on the loaf with a sharp knife, brush with milk and bake at 360°F for 25- 30 minutes, if it turns too dark low the temeprature.
  • Take the loaf out of the oven, when it's still hot brush with honey to make it shiny.
  • Let it cool before serving, it's traditionally baked on Holy Friday to be eaten on Easter morining.