Easter Bread Recipes

Fine Braided Bread Recipes For Easter

Russian Easter Bread Recipe

The Russian people are well known for their tasty braided breads, and this celebration bread is no exception.

4 large eggs
1 cup whole milk
6 cups all-purpose flour
1/2 cup sugar
3/4 cup butter
Pinch of saffron threads
2 teaspoons salt
2-1/2 teaspoons active dry yeast
1/4 cup lukewarm water

Method: To prepare the dough, stir the yeast slowly into water that has been warmed to about 110°F (43°C). Add a pinch of sugar and allow yeast to stand until it bubbles, which will take about five minutes.

Pour the flour into a large bowl and make an indentation with a large spoon or soup ladle. Beat three of the eggs in another bowl and pour them gently into the flour indentation. Add the milk, then slowly pour on the yeast solution.

Slowly stir the concoction, forming a dough. Allow it to rest for a few minutes, then move it to a floured surface and knead until it's completely smooth.

Lightly coat a large bowl with a little bit of Canola oil and move the dough around in the bowl until coated. Cover with a moist tea towel and let the dough rise for about three hours. Press the dough down, then allow to rise again for another hour.

Once it's ready, divide the dough into two separate souffle dishes that have been smeared with butter on the inside. Divide off about 1/3 of each dish of dough and roll into long ropes. Cut into three pieces and braid the rope onto the surface of the dough mound in the dishes.

Preheat oven to 350°F (175C).

Lightly brush each loaf with egg and add a pinch of salt. Bake about one hour or until golden brown. Remove and allow to cool on a wire rack.

Italian Easter Bread Recipe: Easter Pannetone

Easter has been a popular holiday in Italy for over 2,000 years. To celebrate Easter and the coming of Spring you can make a fine Italian pannetone using this traditional pannetone recipe.

4 eggs
5-1/2 cups all-purpose flour
1/4 cup water
1/2 cup sugar
1/2 cup milk
1/2 cup butter
1 teaspoon salt
1/2 cup seedless raisins
2 tablespoons pine nuts
1 tablespoon anise seeds
1/2 cup chopped citron
2 packages active dry yeast

Method: Prepare the yeast by adding the powder to 1/4 cup of water warmed to about 110°F (43°C). Add a pinch of sugar and allow the yeast to stand until it bubbles, which will take about 5 minutes.

Beat three of the eggs, then add 1/2 cup flour, blending for about two minutes. Stir in the raisins, citron, pine nuts, and anise seeds.

Kneed the dough on a floured wooden board for several minutes, then let it rest, covered with a moist cloth, to rise for about an hour. Punch down the dough and then divide into three ropes of 9 to 12 inches in length. Braid and pinch at the ends.

Grease a baking sheet, transfer the dough onto it and allow to rise for another hour. Then brush on the remaining egg, and bake at 350°F (175°C) for about 35 minutes. Watch while baking to ensure it's golden brown, but not singed on the ends. Once complete, remove and allow loaf to cool on a wire rack.