Easter Bread

Mom made this at Easter every year.

2 - 2 1/2 C. flour
1 pkg. yeast
1/4 C each: milk, water, sugar
2 T. oil
1/2 tsp. salt
2 eggs
4 raw eggs in shells (I color these)
1 additional egg
approx 1 T. milk
candy nonpareils

Blend 1 C. of the flour and yeast in large bowl of electric mixer. Heat milk, water, sugar, oil and salt in medium saucepan on low heat until very warm, 120-130 degrees. Stir until blended. Add to flour-yeast mixture. Beat until smooth, about 2 minutes on medium speed. (I use the paddle.) Blend in the 2 eggs. Beat 2 minutes on low speed. Add 1/2 C. flour. Beat 1 minute on low speed. Stir in more flour (approx. 1 C.) to make a moderately stiff dough. (At this point I switch to the dough hook.)

Turn out onto lightly floured board; knead until smooth, about 10 minutes. Cover with bowl and let rest 1 hour. Shape into ball. From it remove a smaller ball, about 3-in. diameter. Divide the large ball into thirds and shape each third into a 24-in. strip. Braid the 3 strips together loosely and place in greased 8-in. cake pan. Tuck ends together to form one continuous braid. Divide small ball into eighths and shape each eighth into a 6-in. strip. Wrap each of the 4 eggs with two strips of dough, forming a cross. Tuck into the braid. Cover and let rise until doubled, about 2 hours.

Bake at 350. While baking, mix additional egg with 1 T. milk. After the bread has baked for 20 minutes, brush the egg-milk mixture on the top of the loaf and sprinkle with the candies. Bake an additional 10-15 minutes, until golden brown. Remove loaf from pan and cool on a wire rack.


Here we have Bim's Easter Bread for 2010. There's also another recipe here http://scavonefamilycookbook.blogspot.com/2008/11/easter-bread.html. Not sure if they are the same?

Easter Bread

This recipe yields 2 loaves, and offers instructions for both round braided and rectangular. Mom's recipe card calls it "Easter Egg Braid," but the kids all know it as Easter Bread.

4 1/2-5 c. all-purpose flour
2 pkg. dry yeast
1/2 c. each: milk, water, sugar
1/4 vegetable oil
1 tsp. salt
4 eggs
4-8 raw eggs unbroken, in shell (4 for rectangular or 8 for round)
1 egg
1 tbsp. milk
Candy nonpareils

Blend 1 1/4 cups flour and the yeast in large electric mixer bowl. Heat milk, water, sugar, oil and salt in medium saucepan on low heat until very warm (120°-130°), stirring until blended. Add to flour/yeast mixture. Beat until smooth, about 2 minutes on medium speed. Blend in 4 eggs, beat 2 minutes at low speed. Add 1 c. flour, beat 1 minute at medium. Stir in more flour to make a moderately stiff dough.

Turn out onto lightly floured surface. Knead until smooth and satiny, 8-10 minutes. Cover with bowl and let rest 45 minutes. Divide dough in half, shape each into a ball for your 2 loaves.

RECTANGULAR BRAID:
From one ball, remove a 2" diameter ball. Divide remaining large ball into thirds. Shape each into 18" strips. Braid strips together loosely. Tuck ends under and fit into greased 8 1/2 x 4 1/2 x 2 1/2 loaf pan. Divide remaining small ball into fourths. Shape each into 6" strips. Wrap each of 2 raw eggs in shells with 2 strips of dough, forming a cross. Tuck wrapped eggs into the braid. Cover, let rise in warm place until doubled, about 2 hours.

ROUND BRAID:
From one ball, remove a 3" diameter ball. Divide remaining large ball into thirds. Shape each into 24" strips. Braid strips together loosely. Place in greased 8"-9" round cake pan, forming a circle and tucking ends together to form a continuous braid. Divide remaining small ball in eighths. Shape each into 6" strips. Wrap each of 4 raw eggs in shells with 2 strips of dough, forming a cross. Tuck wrapped eggs into the braid. Cover, let rise in warm place until doubled, about 2 hours.

Bake loaves at 350° for 30-35 minutes, or until golden brown. Mix last egg a 1 tbsp. milk to brush on loaves during last 10 minutes of baking. Sprinkle with candies. Remove loaves from pans and cool on wire racks.