Easter Bread

Introduction & Inspiration

I love the tradition of baking special breads for holidays, and this Easter Bread recipe immediately caught my eye! With its braided shape, optional colorful eggs nestled within, and a simple, sweet glaze, it seemed like the perfect centerpiece for an Easter brunch or a festive addition to any spring gathering.

My inspiration came from a desire to explore traditional Easter baking and create a bread that was both beautiful and delicious. I envisioned a bread that would be soft, slightly sweet, and enriched with butter and eggs, perfect for sharing with family and friends.

My goal was to find a recipe that was approachable for home bakers, yet would yield a truly impressive and flavorful result. This Easter Bread recipe seemed to fit the bill perfectly: clear instructions, readily available ingredients, and the option to add a festive touch with dyed eggs. The image described “Baked cottage cheese eggs,” but that is different.

This bread will be perfect for Easter.

Nostalgic Appeal

Easter Bread, in its many variations, holds a strong nostalgic appeal. It’s a type of bread often associated with Easter celebrations, family traditions, and the joy of springtime. The braided shape, often adorned with colorful eggs, is a recognizable symbol of the holiday.

The act of baking bread from scratch, kneading the dough, and watching it rise, connects us to a long history of home baking and the simple pleasures of creating something nourishing and delicious with our own hands.

The sweet aroma that fills the kitchen as the bread bakes – a blend of yeast, butter, and sugar – is undeniably comforting and evokes memories of holidays and special occasions.

And the tradition of sharing a loaf of freshly baked bread with loved ones is a timeless gesture of hospitality and togetherness.

Homemade Focus

This Easter Bread recipe is a wonderful example of the rewards of homemade baking. You’re taking basic ingredients – flour, yeast, milk, sugar, butter, and eggs – and transforming them into a beautiful and flavorful loaf of bread that’s far superior to anything store-bought.

I appreciate recipes that prioritize homemade elements and allow for hands-on involvement, and this one certainly does. You’re activating the yeast, kneading the dough, shaping the braid, and creating a simple glaze to finish it off.

The process of kneading the dough, feeling its texture change from shaggy to smooth and elastic, is a satisfying and tactile experience.

And the option to incorporate dyed eggs into the braid adds a personal and festive touch, making this bread a truly special and homemade creation.

Flavor Goal

The primary flavor goal of this Easter Bread is a slightly sweet, enriched dough with a soft, tender crumb and a delicate, buttery flavor. The optional glaze adds an extra touch of sweetness, and the colorful eggs (if used) contribute to the festive appearance. It’s a bread that’s designed to be both comforting and celebratory.

The all-purpose flour, yeast, and salt provide the structure and leavening for the bread, creating a soft and airy texture.

The warm milk and granulated sugar provide food for the yeast and contribute to the bread’s slight sweetness.

The melted unsalted butter adds richness, flavor, and tenderness to the dough.

The eggs contribute to the bread’s richness, color, and structure.

The optional glaze, made with powdered sugar and milk, adds a touch of extra sweetness and a beautiful finish.

The overall effect is a classic Easter Bread flavor – slightly sweet, soft, and incredibly satisfying.

Ingredient Insights

Let’s explore the ingredients, understanding why each component is vital to the recipe’s success, without listing specific quantities here (those are in the dedicated recipe section).

Warm water: This is used to activate the yeast. The temperature is crucial; it should be warm, not hot, to avoid killing the yeast.

Active dry yeast:

Warm milk:

Granulated sugar:

Unsalted butter, melted:

Eggs, divided:

All-purpose flour:

Salt:

Nonstick cooking spray:

Dyed uncooked eggs, at room temperature (optional): This is a key point. This recipe uses uncooked dyed eggs, which are nestled into the braid before baking. The eggs cook along with the bread. If you prefer to use pre-cooked dyed eggs, add them after baking, pressing them gently into the cooled bread. (See note below in “Tips and Variations”)

Powdered sugar:

Whole milk, plus more as needed:

These ingredients are simple.

Essential Equipment

You won’t need any highly specialized equipment. Here’s the list:

A small bowl: For activating the yeast.

A stand mixer fitted with a dough hook (or a large bowl and your hands): For kneading the dough.

A large bowl: For the first rise of the dough.

Plastic wrap: For covering the dough during rising.

A baking sheet: For baking the bread.

Parchment paper: For lining the baking sheet.

A wire rack: For cooling the bread completely.

A medium bowl: For making the glaze.

A whisk:

Measuring cups and spoons.

This is a simple equipment list.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements:

• 1/4 cup warm water (about 110°F)
• 1 Tbsp. active dry yeast (from 2 1/4-oz. packets)
• 3/4 cup warm milk (about 110°F)
• 1/2 cup granulated sugar
• 6 Tbsp. unsalted butter, melted
• 3 large eggs, divided
• 4 1/2 cups all-purpose flour, plus more for the surface
• 2 1/2 tsp. salt
• Nonstick cooking spray
• 4 dyed uncooked eggs, at room temperature (optional)
• 1 cup powdered sugar
• 2 Tbsp. whole milk, plus more as needed
• Rainbow sprinkles, for topping (optional)

These quantities will give a perfect result.

Remember to get your ingredients.

Step-by-Step Instructions

Let’s break down the process into easy-to-follow steps.

Step 1: Activate Yeast. In a small bowl, stir together the warm water and the yeast. Let the mixture stand until it is foamy, about 5 minutes. This shows that the yeast is alive and active.

Step 2: Combine Wet Ingredients. In the bowl of a stand mixer fitted with a dough hook, combine the yeast mixture, warm milk, sugar, melted butter, and 2 of the beaten eggs. Beat on medium-low speed until combined, about 30 seconds.

Step 3: Add Dry Ingredients. Add the flour and salt and mix with a spatula until a shaggy dough forms.

Step 4: Knead Dough. Return the bowl to the mixer; increase the speed to medium and beat until the dough is smooth, elastic, and tacky, about 5 minutes. If you’re kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes.

Step 5: First Rise. Transfer the dough to a large bowl lightly greased with nonstick cooking spray. Cover the bowl with plastic wrap and let the dough rise at warm room temperature until it is doubled in size, 1 to 1 1/2 hours.

Step 6: Shape Dough. Turn the dough out onto a lightly floured surface and divide it into 3 equal portions (about 12 ounces each). Roll each of the portions into an 18- to 20-inch long rope.

Step 7: Braid Dough. Braid the ropes together, pinching the ends to seal and tucking them underneath.

Step 8: Prepare for Second Rise. Transfer the braid to a parchment-lined baking sheet. If you like, tuck dyed uncooked eggs into the braid, spacing them evenly apart.

Step 9: Second Rise. Cover the loaf loosely with plastic wrap and let it rise at warm room temperature until it has puffed, 30 to 45 minutes.

Step 10: Preheat Oven. During the last 30 minutes of proofing, preheat the oven to 350°F (175°C).

Step 11: Egg Wash and Bake. Uncover the loaf and brush it lightly with the remaining beaten egg. Bake the loaf until it is golden brown, 28 to 32 minutes.

Step 12: Cool. Slide the loaf and the parchment paper onto a wire rack to cool completely, about 1 1/2 hours.

Step 13: Make Glaze. In a medium bowl, whisk together the powdered sugar and 2 tablespoons of milk until smooth. (Add a touch more milk, if needed to make a smooth, pourable glaze).

Step 14: Glaze and Decorate. Drizzle the glaze over the cooled loaf and decorate with sprinkles, if you like.

These steps are not too difficult to follow.

Troubleshooting

Let’s address some potential issues:

Problem: My yeast isn’t foaming. Solution: Your yeast may be dead, or the water may have been too hot or too cold. Start again with fresh yeast and water that’s around 110°F (43°C).

Problem: My dough is too sticky. Solution: Add a little more flour, a tablespoon at a time, until the dough is manageable but still slightly tacky.

Problem: My dough isn’t rising. Solution: Make sure the room temperature is warm enough (around 75-80°F / 24-27°C). You can also place the dough in a slightly warmed oven (turned off) with a pan of hot water to create a warm, humid environment.

Problem: My bread is too dense. Solution: You may have over-kneaded the dough, or the yeast may not have been active enough. Make sure you knead the dough until it’s smooth and elastic, but not overly tough.

These tips will help you!

Tips and Variations

Here are some tips and variations.

Tip: For a richer flavor, use whole milk and add a teaspoon of vanilla extract to the dough.

Variation: Add ½ cup of raisins or candied fruit to the dough for a fruitier bread.

Tip: If you don’t want to use uncooked dyed eggs, you can use pre-cooked dyed eggs. Do not bake pre-cooked eggs in the bread. Instead, press them gently into the cooled loaf after baking.

Variation: Instead of a three-strand braid, you can shape the dough into a round wreath or other festive shapes.

Tip: For a shiny crust, brush the loaf with an egg wash (1 egg beaten with 1 tablespoon of water) before baking.

Variation: Instead of a simple glaze, you can top the cooled bread with a cream cheese frosting.

This recipe can be made your own!

Serving and Pairing Suggestions

This Easter Bread is a beautiful and delicious centerpiece for any Easter celebration. Here are some serving and pairing ideas:

Serving: Serve the bread warm or at room temperature.

Pairing: * It’s perfect for Easter brunch or as a festive addition to any spring gathering.

• Serve it with butter, jam, or honey.
• Enjoy it with a cup of coffee, tea, or a glass of milk.
• Pair with ham.

This bread will be a perfect addition.

Nutritional Information

Nutritional information is approximate due to variations in specific ingredients and serving sizes. A slice of this bread (without the optional eggs and sprinkles) may contain:

• Calories: 250-300
• Fat: 8-12 grams
• Saturated Fat: 4-6 grams
• Cholesterol: 40-60 mg
• Sodium: 200-250 mg
• Total Carbs.: 35-45 grams
• Dietary Fiber: 1-2 grams
• Sugars: 10-15 grams
• Protein: 5-7 grams

This Easter Bread is a treat, and should be eat in moderation.

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Recipe Summary and Q&A

Let’s conclude with a summary of the recipe and answers to some frequently asked questions:

Recipe Summary:

This Easter Bread is a slightly sweet, enriched bread made with flour, yeast, milk, sugar, butter, and eggs. It’s shaped into a braid, optionally decorated with uncooked dyed eggs that cook along with the bread, and then glazed with a simple powdered sugar icing.

Q&A:

Q: Can I make this bread ahead of time? A: Yes! You can make the dough and refrigerate it after the first rise for up to 24 hours. You can also bake the bread and store it, unfrosted, in an airtight container at room temperature for up to 2 days, or freeze it for longer storage. Glaze the bread closer to the serving time.

Q: How long will the bread stay fresh? A: It’s best enjoyed within 2-3 days, stored in an airtight container at room temperature.

Q: Can I use instant yeast instead of active dry yeast? A: Yes, you can use instant yeast. You can skip the initial proofing step (mixing it with warm water) and add it directly to the dry ingredients. Use the same amount (1 tablespoon).

Q: I don’t have a stand mixer. Can I knead the dough by hand? A: Yes, you can knead the dough by hand. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until it’s smooth and elastic.

Q: Can I freeze it? A: Yes.