Easter Bread Recipe

  • 1 cup light cream
  • 1/2 cup butter
  • 2 packages active dry yeast
  • 5 - 5 1/2 cup flour, divided
  • 4 eggs, beaten
  • 3/4 cup sugar
  • 1/2 teaspoon Salt
  • 2 teaspoons Vanilla
Scald cream. Add sugar, butter, and salt; stir until butter melts. Set aside and cool til lukewarm. In a large bowl, combine yeast and 1 1/2 C. of the flour. Gradually pour cream mixture into flour while beating at medium speed. Beat 2 minutes until smooth. Add beaten eggs, vanilla, and 1 more C. of flour. Beat at high speed for 2 more minutes. With spoon, stir in enough flour to make a soft dough (1 1/2 to 2 C.). Turn dough onto floured board and knead. While kneading add enough of remaining flour, a little at a time, to keep dough from sticking. When dough is smooth and elastic (after about 5 minutes), shape into a ball. Place dough in a large greased bowl and turn over so top gets greased. Let rise til dough doubles (about 1 1/2 hours). Punch down and turn onto board. Let rest 5 minutes. Shape as desired (see note). Let rise about 1 1/2 hours. Before baking brush with a glaze of 1 egg beaten with 1 T. milk. Bake 35 minutes at 350°F. Note: If making a wreath, place 5 raw greased eggs into wreath after shaped. After rising, press eggs back down and bake. Carefully remove eggs immediately after baking. Cool on wire rack. Replace holes with hard-cooked, tinted eggs for serving. Bake smaller things for a shorter amount of time, until golden brown.
Similar Recipes
Challah Bread
bread flour
dry active yeast
large eggs
Hot Cross Buns
Rating of 5 out of 5.0 stars
active dry yeast
cold water
egg white
Cuban Bread
Rating of 4.5 out of 5.0 stars
bread flour
dry yeast
hot water

Easter Bread Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2015 Tecstra Systems, All Rights Reserved, RecipeTips.com