Easter baking in Italy means two things: savory pies and sweet breads. The pies can be filled with anything from Swiss chard to lamb to charcuterie and cheeses, but Italian Easter bread, known as pane di Pasqua, typically consists of a braided loaf with an egg peeking out. While we here at SAVEUR don't want to offend any nonne, the texture and flavor of these holiday breads often don't live up to their festive appearance. The dough either has too much yeast or sugar; or it doesn't have enough salt, eggs, or butter; or it was mixed and fermented too fast; or some combination of all of these things, yielding a loaf that's rock-hard on the outside and disappointingly dry and bland on the inside. But with the right dough, pane di Pasqua can graduate from an eye-catching centerpiece to a delicious bread in its own right. Follow the steps below to make an Easter bread that tastes as good as it looks.