Easter Bread Recipe
Easter Bread Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
48 servings
TOTAL TIME:
Prep: 45 min. + rising Bake: 45 min.
MAKES:
48 servings
TOTAL TIME:
Prep: 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 large eggs
  • 6 large 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 zest
  • 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 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.
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.
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.
Bake at 325° for 45 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 3 loaves (16 slices each).
Originally published as Easter Bread in Country Woman March/April 1995, p29

Nutritional Facts

1 slice: 163 calories, 5g fat (2g saturated fat), 53mg cholesterol, 139mg sodium, 27g carbohydrate (7g sugars, 1g fiber), 4g protein.

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 4 large eggs
  • 6 large 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 zest
  • 2 cups warm milk (110° to 115°)
  • 9-3/4 to 10-1/4 cups all-purpose flour
  • 1 cup golden raisins
  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.
  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.
  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.
  4. Bake at 325° for 45 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 3 loaves (16 slices each).
Originally published as Easter Bread in Country Woman March/April 1995, p29

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2000chev User ID: 8633771 237959
Reviewed Nov. 23, 2015

"recipe sounds great....my family use to add whiskey and also used saffron"

MY REVIEW
jgfan User ID: 48477 20081
Reviewed Mar. 15, 2012

"I've been looking for a recipe that comes close to a bread that an elderly Russian lady would share with us on holidays. This one fits the bill beautifully. A great loaf."

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