Easter Bread

Every family has its own traditions, and one that warms my heart is making Easter Bread as spring rolls in. The air fills with the smell of freshly baked bread, and I can’t help but reminisce about Easters spent with loved ones. I remember watching my grandmother skillfully knead the dough, her hands dusted with flour, as she prepared this delightful treat for our family’s celebration. As we gather around the table, each braided loaf adorned with colorful dyed eggs, it becomes more than just a dish; it’s a symbol of togetherness, love, and the joyful spirit of the season. Making Easter Bread has become my way of keeping that tradition alive, and I can’t wait to share it with you, hoping it’ll bring the same warmth to your home.

Easter Bread Ingredients

Every ingredient in Easter Bread contributes to its rich flavor and delightful texture. The combination of warm milk, yeast, and sugar creates a soft, slightly sweet dough that rises beautifully. Each component plays a crucial role, from the eggs that enrich the bread to the butter that adds a luscious flavor. Together, they create a mouthwatering loaf that’s perfect for any Easter celebration.

• Milk: 1 ¼ cups, used warm to activate yeast and enrich the dough.
• Unsalted butter: ⅓ cup, sliced, for a rich flavor that makes the bread tender.
• Rapid rise instant yeast: 2 ¼ teaspoons (1 package), essential for the rise and fluffiness of the bread.
• Salt: ½ teaspoon, enhances the flavor and balances sweetness.
• Granulated sugar: ⅓ cup, adds sweetness and helps to activate the yeast.
• Large eggs: 2, beaten, which add richness and color to the dough.
• All-purpose flour: 4 cups, plus more for kneading, the foundation of our bread.
• Large egg: 1, beaten, for the egg wash that gives the loaf a golden finish.
• Water: 1 tablespoon, used in the egg wash.
• Dyed Easter eggs: 4, not hard-boiled, for decoration and tradition.
• Colored sprinkles: optional, for a festive touch on top of the bread.

Step by Step Instructions for Easter Bread

Making Easter Bread is a fun and rewarding process. Let’s dive into these steps together, and I’ll guide you on how to create this beautiful bread. It’s not only about following the instructions, but also about enjoying the process and letting your creativity shine.

1. In a small saucepan over medium-low heat, add milk and butter. Stir gently until the butter melts. Be careful not to let it get too hot; once melted, remove from heat.
2. In a large mixing bowl, combine yeast, salt, and sugar. Add the eggs and whisk until well combined.
3. Pour in the warmed milk and butter mixture, then gradually add 2 cups of the flour, mixing well.
4. Attach a dough hook to a stand mixer and mix on medium speed until the dough is smooth, about 2 minutes. Don’t forget to scrape the sides with a spatula as needed.
5. Slowly add the remaining 2 cups of flour on medium-low speed, continuing to scrape the sides. Knead until the dough is stiff and slightly sticky, approximately 12 minutes.
6. Transfer the dough to a lightly floured surface for hand kneading for about 3 to 4 minutes. Add just enough flour to prevent sticking; avoid using more than ¼ cup.
7. Shape the dough into a ball and cover it with a dish towel. Allow it to rest for 10 minutes to relax the gluten.
8. Divide the dough into 8 equal pieces. Roll each piece to form a 1-inch wide rope, about 14 inches long.
9. Take 2 pieces and braid them together, pinching the ends securely before looping into a circle.
10. Place the braided loaves on a parchment-lined baking sheet (2 per sheet) with enough space for rising.
11. Loosely cover with a dish towel and let rise in a warm area until doubled in size, about 45 to 60 minutes.
12. Preheat the oven to 350°F and set the rack in the middle position for even baking.
13. Prepare an egg wash by whisking together 1 large beaten egg and 1 tablespoon of water. Brush this mixture over each braided loaf.
14. If desired, sprinkle colored sprinkles on top for an extra festive touch.
15. Gently place one dyed egg in the center of each braided ring without pressing down, as it will sink while baking.
16. Bake one tray at a time until the loaves are golden brown, approximately 15 to 18 minutes. Keep a close eye on them!
17. Transfer the baked Easter Bread to a cooling rack to cool completely before serving.

Recipe Notes about Easter Bread

Creating the perfect Easter Bread comes with its share of tips and tricks. Let’s go over a few that will make your baking experience smoother and more enjoyable.

• Storage: Place leftover bread into an airtight container or a zip-top plastic bag with the air squeezed out. Store it at room temperature, without the egg, for up to 5 days.
• Freezing: You can also freeze leftover bread in a freezer bag! Just remove the egg first and freeze for up to 2 months for later enjoyment.
• Flavor variations: Consider adding spices like cinnamon or nutmeg for an aromatic twist.
• Serving suggestions: This bread pairs wonderfully with butter, jams, or even as a base for breakfast sandwiches.
• Decorative toppings: Get creative with toppings. Add nuts or dried fruit for a delightful crunch or flavor.

What to Serve Alongside Easter Bread

• Fresh fruit: A simple fruit salad can balance the sweetness of the Easter Bread.
• Cheese platter: Soft cheeses complement the rich flavors of the bread beautifully.
• Egg dishes: Serve this alongside quiches or scrambled eggs for a festive brunch.
• Spring salads: Pair with light, fresh salads to welcome the spring season.
• Herbal teas: A soothing cup of herbal tea can enhance the overall experience.
• Antipasti: For a savory option, prepare a platter of antipasti for guests to enjoy as they arrive.

FAQ

Conclusion

Easter Bread is more than just a recipe; it’s a celebration of tradition and togetherness. From the moment you start kneading the dough to the time you gather around the table to enjoy it, each step is filled with joy and love. I encourage you to try making this bread and see how it brings warmth and happiness to your home. It’s a wonderful way to create cherished memories with family and celebrate the season.

Easter Bread

Experience the joy of spring with Easter Bread. This delightful treat is a beautiful blend of tradition and flavor, perfect for any Easter celebration. Soft, fluffy, and adorned with colorful eggs, it’s not just food; it’s a centerpiece to share with loved ones. Make it today and create lasting memories!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 38 minutes mins

Servings: 8 servings

Course: Breakfast

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

  

• 1 ¼ cups Milk
• ⅓ cups Unsalted butter
• 2 ¼ teaspoons Rapid rise instant yeast (1 package)
• ½ teaspoons Salt
• ⅓ cups Granulated sugar
• 2 large Eggs (beaten)
• 4 cups All-purpose flour (divided, plus more for kneading)
• 1 large Egg (beaten)
• 1 Tablespoon Water
• 4 dyed Easter eggs (not hard boiled)
• optional Colored sprinkles

Equipment

• Large Pot
• Frying pan
• Wooden Spoon
• Oven
• Chef's Knife
• Whisk
• Mixing Bowl
• Baking Sheet

Method

 

1. In a small saucepan over medium-low heat, add milk and butter. Stir gently until the butter melts. Be careful not to let it get too hot; once melted, remove from heat.
2. In a large mixing bowl, combine yeast, salt, and sugar. Add the eggs and whisk until well combined.
3. Pour in the warmed milk and butter mixture, then gradually add 2 cups of the flour, mixing well.
4. Attach a dough hook to a stand mixer and mix on medium speed until the dough is smooth, about 2 minutes. Don’t forget to scrape the sides with a spatula as needed.
5. Slowly add the remaining 2 cups of flour on medium-low speed, continuing to scrape the sides. Knead until the dough is stiff and slightly sticky, approximately 12 minutes.
6. Transfer the dough to a lightly floured surface for hand kneading for about 3 to 4 minutes. Add just enough flour to prevent sticking; avoid using more than ¼ cup.
7. Shape the dough into a ball and cover it with a dish towel. Allow it to rest for 10 minutes to relax the gluten.
8. Divide the dough into 8 equal pieces. Roll each piece to form a 1-inch wide rope, about 14 inches long.
9. Take 2 pieces and braid them together, pinching the ends securely before looping into a circle.
10. Place the braided loaves on a parchment-lined baking sheet (2 per sheet) with enough space for rising.
11. Loosely cover with a dish towel and let rise in a warm area until doubled in size, about 45 to 60 minutes.
12. Preheat the oven to 350°F and set the rack in the middle position for even baking.
13. Prepare an egg wash by whisking together 1 large beaten egg and 1 tablespoon of water. Brush this mixture over each braided loaf.
14. If desired, sprinkle colored sprinkles on top for an extra festive touch.
15. Gently place one dyed egg in the center of each braided ring without pressing down, as it will sink while baking.
16. Bake one tray at a time until the loaves are golden brown, approximately 15 to 18 minutes. Keep a close eye on them!
17. Transfer the baked Easter Bread to a cooling rack to cool completely before serving.

Notes

• Storage: Place leftover bread into an airtight container or a zip-top plastic bag with the air squeezed out. Store it at room temperature, without the egg, for up to 5 days.
• Freezing: You can also freeze leftover bread in a freezer bag! Just remove the egg first and freeze for up to 2 months for later enjoyment.
• Flavor variations: Consider adding spices like cinnamon or nutmeg for an aromatic twist.
• Serving suggestions: This bread pairs wonderfully with butter, jams, or even as a base for breakfast sandwiches.
• Decorative toppings: Get creative with toppings. Add nuts or dried fruit for a delightful crunch or flavor.

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Meet Paige Wilson

I’m our photographer and stylist, so it’s my job to make our food look as sunny and delicious as it tastes. I’m obsessed with finding that perfect light. When I’m not behind the lens, I’m in the kitchen as the official “chief taster.” I work closely with Hailey and Brooke to cook, test, and refine the flavors for every single recipe until it’s just right.