Easter Bread Recipe

Name: Easter Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pkg. active dry yeast; 1/4 c. warm water; 4 eggs; 6 egg yolks; 1 c. sugar; 3/4 c. margarine, melted; 2 tsp. salt; 1 tsp. vanilla; 2 Tbsp. grated lemon peel; 2 c. warm milk; 9 3/4 or 10 1/4 c. all-purpose flour; 1 c. raisins; 2 Tbsp. lemon juice

Servings: persons

2 pkg. active dry yeast
1/4 c. warm water
4 eggs
6 egg yolks
1 c. sugar
3/4 c. margarine, melted
2 tsp. salt
1 tsp. vanilla
2 Tbsp. grated lemon peel
2 c. warm milk
9 3/4 or 10 1/4 c. all-purpose flour
1 c. raisins
2 Tbsp. lemon juice

1
In a small bowl, dissolve yeast in water; set aside.
2
In large mixing bowl, beat the eggs and yolks until lemon colored. Gradually add sugar, butter, salt, vanilla, lemon juice and lemon peel.
3
Heat well; blend in milk and yeast mixture.
4
Add 6 cups flour; beat well.
5
By hand, stir in enough remaining flour to form a soft dough.
6
Turn on floured surface; knead until smooth, sprinkle with raisins.
7
Knead 5 minutes.
8
Place in greased bowl. Cover and let rise 1 hour.
9
Knead again.
10
Put in loaf pans.
11
Bake at 325u00b0 until brown.

1558

kcal

Calories

Fat

255

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 13 ingredients. The key ingredients include: 2 pkg. active dry yeast, 1/4 c. warm water, 4 eggs, 6 egg yolks, 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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