Thursday, March 24, 2016

Easter Bread

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Easter Bread Easy recipe


Easter Bread Easy Recipe

We spent the day yesterday making our Easter bread. We don’t have a freezer so we wait until Easter week and do all of the work in one day.

This recipe might seem difficult but it’s really not, most of the time is waiting for the dough to rise. It rises three times and then after that, you make the loaves and you let it rise to the top of the bread pan before putting it in the oven.

This recipe yielded four loaves of Easter bread baked in a 9-inch x 5-inch bread pan and two braided loaves baked on a cookie sheet.  Unless you like Easter bread like I do you may want to cut the recipe down to make less.

Here is what you need:
8 large eggs
2 tablespoons Anise extract
1 tablespoon Lemon extract
2-1/2 cup scaled milk
6 tablespoons unsalted butter
2-1/2 cup sugar
1 cup milk (lukewarm)
4 packages dry yeast
10 to 12 cups flour

Okay now let’s make this easy Easter Bread Recipe:

Using my KitchenAid Stand mixing bowl, I added the eggs, anise, and lemon extract; beat this until it’s fluffy. I used the medium speed setting for this.

 While that is going on, start two sauce pans, one with 2-1/2 cups of milk and the butter. Bring this to a boil to scald the milk, then set this aside until it cools to lukewarm. Now in another pan or your microwave heat the cup of milk to lukewarm and add the yeast to dissolve. 
Milk and yeast
Scaled milk and butter with yeast dissolved in milk
Now back to the mixture it should be fluffy by now. Add the sugar and continue to beat for about 2 minutes. Continue beating and add the two sauce pans of milk until you have a batter. Again make sure both are lukewarm.
Sweet Easter bread recipe

There are too many cups of flour in this recipe to use my stand mixer so I transferred the batter to a large bowl and began adding the flour one cup at a time.
Easter bread recipe easy

We used a hand mixer until we got to seven cups of flour. After that, I worked in the remaining flour by hand to a smooth ball of dough.
Recipe Italian Easter Bread

Smooth ball of dough for easter bread
Cover this and let rise 3 time
Cover and let the dough rise three times, about an hour each time. The third you time punch it down make the loaves and place them in a lightly greased and floured bread pan. I used the Pam baking spray for this. Now cover and let these rise to the top of the pan.
Italian anise Easter Bread
After it rises to the top of the bread pan
I baked two loaves at a time at 300 degrees for 10 minutes, and then lowered to 275 degrees and baked for one hour. I bushed them with melted butter right out for the oven and let them cool on a rack.

The braided loaves baked on a cookie sheet at 300 degrees for 50 minutes. We rolled out three equal length logs of dough, set them side by side and rolled one over the other to make the braided loaves.
Italian anise Easter bread

 We made a simple glaze for the braided loaves with a little bit of water and powdered sugar, then drizzled it over the top and added some colored sugar sprinkles.
Mixing a glaze
Simple glaze of water and powdered sugar
Although this is time-consuming the results are absolutely worth the work and the wait, the bread is soft, moist, and Oh so tasty.  I was eating this Easter bread 10 minutes after it came out of the oven.

I hope you enjoyed this Easter bread recipe, as always thanks for stopping by.

12 comments:

  1. Such a wonderful Easter tradition for you and your family, Sam! The bread looks heavenly - I can almost taste it! Thanks for sharing, and have a happy, happy Easter!

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    1. Hi Susan, Thanks so much,a Happy Easter to you and your family!!

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  2. this look so good and easy to make

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    1. Hi Lady Nightwave, It is easy but time consuming. Thanks so much for stopping by :)

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  3. The seasonings sound perfect.
    The eggs make it so rich.
    The colour looks perfect.
    The weave is beautiful.
    I suspect this tastes great.
    Otherwise, it looks like a normal loaf.
    Great post, Sam.

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    1. Oh it does taste great David I think that's the problem because I just keep eating it. Thanks for stopping by and your kind words.

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  4. How pretty! Easter bread is on my short list of things I want to make. I don't think I'll have time this year, but I can't wait to give it a try!

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    1. Come on Carlee it only takes all day!!! For the photo I tried to use the 1/3 rule from the photo tips you posted. Thanks so much for stopping by.

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  5. Sam, this looks so lovely! I adore the amount of time and patience that it takes to make a beautiful bread. So many people are in such a hurry, they don't realize what really GOOD food is. Your tradition is perfect harmony! Kudos!

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  6. Hi Connie, It does take all day but it's so worth it in the end. The taste and texture are perfect on this one. Thanks and have a great Easter.

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  7. Looks absolutely delicious! Thanks for the recipe, Sam.

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    Replies
    1. Thanks't Pat, I really can't wait to make it again this year. It is so good!!

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