Vegan Italian Bread

Two years ago I stepped into a single, 30 year old ladies house from church for an Easter brunch. Excited about the wine and company she led us into her kitchen where we snacked on crackers and drank wine. Once there I saw a huge looking wreath of bread decorated with sprinkles and eggs. I had no idea what it was or how to eat it so I ignored it until the meal came. When we were all sitting at the table one of the other guests politely asked what is was. Our host responded, "Italian Easter bread...you've never had it?!" She proceeded to tell us about her Italian roots and that in her family if you were the person who ended up with one of the Easter eggs then you had to crack it on your head. I was so delighted by this idea that I knew I HAD to try it. Up until now, I hadn't had the chance to make it. This week though when sitting down to see what I should make for Easter, this bread was the first thing to come to my mind. Then I knew it had to be vegan.

Adapted from The Italian Dish and Rooted Vegan

What you'll need:
1 pkg rapid rise instant yeast (2 1/4 TB)
1.25 C Almond Milk
1/3 C Earth Balance Melted but at room temp
1/4 C Applesauce
1/2 C Stevia
3.5 C Flour (I use 2 C Whole Wheat, 1.5 C White)
1 Baking Powder egg: 2 tsp + 2 tbsp water + 1 tbsp oil
Pecans (optional)
Vegan Choc Chips (optional)

Topping:
Sprinkles (optional)
Melted Brown Sugar (optional)
Olive Oil

Method:

1. Mix the rapid rise with 1 1/4 C warm Almond Milk. Stir until mixed together. If you are having a problem with the rise sticking to your spoon then the milk isn't warm enough. I've had this happen a few times and while some will argue that you need to start over with the bread process, I just stick it in the microwave for about 30 seconds to a minute depending on your microwaves heating abilities.

2. After mixed add the butter which is melted but currently at room temperature, stevia, applesauce, and baking powder egg.

3. Once the ingredients are mixed slowly start adding in all the flour by 1/2 Cups. At a certain point it may be hard to stir so you can knead the dough. Keep adding flour until the dough isn't sticky.
4. Form dough into a ball and sit in a greased bowl that is covered with greased aluminum foil. Keep in a warm place for 1 hour.

5. Once dough has sat for 1 hour it will be risen. Punch the dough down and begin to roll out on a floured surface into a rectangle. Add chocolate and pecan pieces. Roll it up like a cinnamon roll and fold the ends. Knead gently by folding and rolling until choc and nuts and evenly distributed. (this is where I first messed up and decided to just push the choc chips and nuts into my bread. Don't do this. I repeat don't.)

6. Cut into 12 pieces. Each piece should be 1 inch think and about 14 inches long. Take 2 pieces and braid them together. Pinch the ends and add the ends together, forming a circle.

7. lay on a greased baking sheet. Brush with oil and add sprinkles on top.  Allow to rise until double the size (about 1 hour) (This is where I messed up again. Not adding sprinkles until they couldn't really stick...oops)

8. Bake at 350 degrees for 20 mins (until hollowish inside). Sprinkle with brown sugar and bake for another 5 minutes or until slightly melted. Cool on rack. Enjoy!