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
Total TimePrep: 35 min. + rising Bake: 25 min. + cooling
Makes1 loaf (32 slices)
- 1 envelope (1/4 ounce) active dry yeast
- 3/4 cup warm water (110° to 115°)
- 3 large eggs, room temperature
- 1/4 cup sugar
- 1/4 cup canola oil
- 2 teaspoons salt
- 2 teaspoons grated lemon zest
- 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 zest 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.
Nutrition Facts1 slice: 135 calories, 7g fat (3g saturated fat), 32mg cholesterol, 188mg sodium, 16g carbohydrate (4g sugars, 1g fiber), 2g protein.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.