Print Options

Back to Easter Bread with Orange Butter >

Include these items:

Taste of Home Logo

Easter Bread with Orange Butter

 Easter Bread with Orange Butter
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
32 ServingsPrep: 35 min. + rising Bake: 25 min. + cooling

Ingredients

  • 1 envelope (1/4 ounce) active dry 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

Directions

  • 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

2 of 2

Easter Bread with Orange Butter (continued)

Directions (continued)

  • 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).
Nutritional Facts: 1 slice with about 1 teaspoon butter equals 135 calories, 7 g fat (3 g saturated fat), 32 mg cholesterol, 188 mg sodium, 16 g carbohydrate, 1 g fiber, 2 g protein.