This is a very old recipe I found in my great-aunt's handwritten cookbook after she passed away. I love it with apple butter or orange butter, made by mixing orange marmalade and butter. —Sandi Pichon, Slidell, Louisiana
- 1 envelope (1/4 ounce) Red Star® Platinum Superior Baking Yeast™
- 3/4 cup warm water (110° to 115°)
- 3 eggs
- 1/4 cup sugar
- 1/4 cup canola oil
- 2 teaspoons salt
- 2 teaspoons grated lemon peel
- 4 to 5 cups all-purpose flour
- 1/2 cup raisins
- 2 teaspoons butter, melted
- 3/4 cup butter, softened
- 3 tablespoons orange marmalade
- In a large bowl, dissolve yeast in warm water. Add the eggs, sugar, oil, salt, lemon peel and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
- Turn onto a floured surface. Sprinkle with raisins; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a lightly floured surface; divide dough into thirds. Shape each into a 20-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 1 hour.
- Bake at 350° for 24-28 minutes or until golden brown. Brush with melted butter. Remove from pan to a wire rack to cool. In a small bowl, combine softened butter and marmalade; serve with bread. Yield: 1 loaf (32 slices).
Originally published as Easter Bread with Orange Butter in Country Extra May 2010, p51
Reviews for Easter Bread with Orange Butter
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review