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Sweet and Golden Easter Bread

 Sweet and Golden Easter Bread
It is an Italian tradition to make this sweet, golden braid at Easter. This family heirloom recipe came from my mother-in-law, which was passed down to her from her mother. If you're not a fan of raisins, the bread is just as wonderful without them. —Kathi West, Canton, Michigan
32 ServingsPrep: 30 min. + rising Bake: 35 min. + cooling


  • 2 packages (1/4 ounce each) active dry yeast
  • 3 tablespoons warm water (110° to 115°)
  • 1-1/3 cups warm milk (110° to 115°)
  • 2/3 cup sugar
  • 2/3 cup butter, softened
  • 1-1/4 teaspoons salt
  • 2 eggs
  • 3 teaspoons anise extract
  • 6 to 6-1/2 cups all-purpose flour
  • 2/3 cup raisins
  • 1 egg white, beaten
  • 1 tablespoon water


  • In a large bowl, dissolve yeast in warm water. Add the milk, sugar,
  • butter and salt; mix well. Add eggs, extract and 2 cups flour; beat
  • until smooth. Stir in enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 8-10 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; sprinkle with
  • raisins and knead in. Divide in half. Divide each portion into
  • thirds. Shape each into a 14-in. rope. Place three ropes on a

2 of 2

Sweet and Golden Easter Bread (continued)

Directions (continued)

  • greased baking sheet and braid; pinch ends to seal and tuck under.
  • Repeat with remaining dough. Cover and let rise until doubled, about
  • 45 minutes.
  • Whisk egg white and water; brush over braids. Bake at 325° for
  • 35-40 minutes or until golden brown. Remove from pans to wire racks
  • to cool. Yield: 2 loaves.
Nutritional Facts: 1 slice equals 158 calories, 5 g fat (3 g saturated fat), 24 mg cholesterol, 130 mg sodium, 25 g carbohydrate, 1 g fiber, 4 g protein.