Easter Bread
TOTAL TIME: Prep: 45 min. + rising Bake: 45 min.
YIELD: 3 loaves (16 slices each).
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
Ingredients
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2 packages (1/4 ounce each) active dry yeast
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1/2 cup warm water (110° to 115°)
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4 large eggs
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6 large egg yolks
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1 cup sugar
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3/4 cup butter, melted
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2 teaspoons salt
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1 teaspoon vanilla extract
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1 teaspoon lemon juice
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2 tablespoons grated lemon zest
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2 cups warm milk (110° to 115°)
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9-3/4 to 10-1/4 cups all-purpose flour
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1 cup golden raisins
Directions
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1.
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 zest; 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.
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2.
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.
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3.
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 8x4-in. loaf pans. Cover and let rise in a warm place until almost doubled, about 30 minutes.
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4.
Bake at 325° for 45 minutes or until golden brown. Remove from pans to cool on wire racks.
Nutrition Facts
1 slice: 163 calories, 5g fat (2g saturated fat), 53mg cholesterol, 139mg sodium, 27g carbohydrate (7g sugars, 1g fiber), 4g protein.
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