Print Options

Back to Easter Bread >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Easter Bread

Meet the Cook: While I most often make this traditional Ukranian bread for breakfast, I've also served it for an afternoon tea. I've been baking since I was about 8. My husband and I have three grown sons and seven grandchildren. -Rose Kostynuik, Calgary, Alberta

48 ServingsPrep: 45 min. + rising Bake: 45 min.

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
4 eggs
6 egg yolks
1 cup sugar
3/4 cup butter, melted
2 teaspoons salt
1 teaspoon vanilla extract
1 teaspoon lemon juice
2 tablespoons grated lemon peel
2 cups warm milk (110° to 115°)
9-3/4 to 10-1/4 cups all-purpose flour
1 cup golden raisins

Directions

In a small bowl, dissolve yeast in water; set aside. In a large bowl,
beat eggs and yolks until lemon-colored; gradually add sugar. Add
the butter, salt, vanilla, lemon juice and peel; beat well. Add milk
and yeast mixture. Gradually add 6 cups flour; beat until smooth.
Stir in enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic,
about 10 minutes. Sprinkle with raisins; knead for 5 minutes longer.
Place in a greased bowl, turning once to grease top. Cover and let
rise in a warm place until doubled, about 1 hour.

2 of 2

Easter Bread (continued)

Directions (continued)

Punch dough down. Turn onto a lightly floured surface; divide into
thirds. Cover and let rest 10 minutes. Shape each portion into a
loaf and place in greased 8-in. x 4-in. loaf pans. Cover and let
rise in a warm place until almost doubled, about 30 minutes.
Bake at 325° for 45 minutes or until golden brown. Remove from
pans to cool on wire racks. Yield: 3 loaves (16 slices each).

Nutrition Facts: 1 serving (1 slice) equals 163 calories, 5 g fat (2 g saturated fat), 53 mg cholesterol, 139 mg sodium, 27 g carbohydrate, 1 g fiber, 4 g protein.