Easter Bread Recipe

Name: Easter Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. milk; 2 Tbsp. sugar; 1/2 tsp. salt; 2 Tbsp. butter or margarine; 1 pkg. active dry yeast; 1/4 c. warm water (105~ to 115~); 2 eggs, at room temperature; 2 tsp. grated lemon peel; 2 3/4 to 3 1/4 c. unsifted flour; 1/2 c. chopped almonds; 1/4 c. raisins

Servings: persons

1 c. milk
2 Tbsp. sugar
1/2 tsp. salt
2 Tbsp. butter or margarine
1 pkg. active dry yeast
1/4 c. warm water (105~ to 115~)
2 eggs, at room temperature
2 tsp. grated lemon peel
2 3/4 to 3 1/4 c. unsifted flour
1/2 c. chopped almonds
1/4 c. raisins

1
Scald milk by heating in a small saucepan until a fine rim of bubbles form around edge.
2
Stir in sugar, salt and butter.
3
Cool to lukewarm.
4
Dissolve yeast in warm water in large, warm bowl. Add lukewarm milk mixture, eggs, lemon peel and about 1 1/2 cups flour; beat hard until smooth.
5
Stir in enough additional flour to make a stiff dough.
6
On a lightly floured board, knead until smooth and elastic, about 10 minutes.
7
Place in a greased bowl; turn to grease top.

612

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 c. milk, 2 Tbsp. sugar, 1/2 tsp. salt, 2 Tbsp. butter or margarine, and more.

Yes, Easter Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Easter Bread

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