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Easter Bread

adapted from Taste of Home

Ingredients

  • 1 envelope ¼ ounce active dry yeast
  • ¾ cup warm water
  • 3 eggs
  • ¼ cup sugar
  • ¼ cup vegetable or canola oil
  • 2 teaspoons salt
  • 2 teaspoons lemon zest
  • 4 to 5 cups all-purpose flour
  • ½ cup raisins
  • 1 egg beaten with 1 teaspoon water
  • orange marmalade for serving

Instructions

  1. In a large bowl, dissolve the yeast in the water. Let stand until foamy. Add eggs, sugar, oil, salt, lemon zest, and 4 cups of the flour. Beat until smooth.
  2. Turn the dough out onto a well-floured surface. Sprinkle the raisins over top; knead until smooth and elastic, 6-8 minutes. Place in a large greased bowl, turning to make sure all sides are greased. Cover and let rise until doubled, about 1 hour.
  3. Punch dough down; turn out onto a floured surface. Divide dough into 3 equal pieces and roll each piece into a 20-inch rope. Braid the ropes together; pinch ends to seal. Cover and let rise until doubled, about 1 hour.
  4. Heat oven to 350F. Brush the risen dough with the beaten egg mixture. Bake for 25 – 30 minutes, or until deep golden brown. Let cool on a wire rack before cutting. Serve with orange marmalade.