This is grandma’s recipe for the softest and most delicious Easter Bread! Share it with your family and make your kids happy with colorful eggs.
We absolutely love Easter Bread. The taste and texture of it is actually very similar to Challah Bread only it uses milk instead of water as liquid for the dough. Plus, a proper Easter Bread obviously needs to function as an Easter egg nest, too, right? It’s downright adorable.
After a delicious Roast Lamb Shoulder, Easter Bread is what we used to eat for dessert later on in the day. With butter and a little homemade apricot jam and a big cup of freshly brewed coffee. Oh the memories…..We know you’re going to love this favorite Easter tradition!
Why Did My Easter Bread Not Rise?
- Your liquid is either too hot and killed the yeast.
- The liquid is too cold and the yeast isn’t activated.
- Room temperature is too low and it takes tripe the time.
- Room temperature is too hot and the yeast dies (if you put the dough on the radiator for example).
Your liquid, be it water or milk in this case, has to be at 102F (39C). Use a thermometer. I have a lot of experience feeling temperatures but with yeast I never risk it. I always use a thermometer.
How to Store Easter BreadEaster Bread dries out pretty quickly so it’s best stored in a large ziplock bag or a big air-tight container and on the kitchen counter. If you plan on storing it for several days I recommend storing in the refrigerator.
Can Easter Bread be Frozen?Absolutely. You can freeze it as a whole (without the eggs) or individual pieces. I recommend cutting it up and freeze as individual slices as this way you can easily and quickly defrost the slices by putting them in your toaster.
If you like this recipe, you may be interested in these other delicious holiday recipes:
- How to Dye Easter Eggs
- Internet Famous Sweet Potato Pie
- Easy Orange Glazed Ham
- Old Fashioned Green Bean Casserole
- 2 packages 4 1/2 teaspoons dry active yeast
- 1.5 cups warm milk 102F / 39C
- 1 teaspoon sugar
- 6 cups all-purpose white flour
- 1 pinch salt
- 1/2 cup sugar
- 1 stick 113g softened butter
- Add yeast, 4 Tbsp of the warm milk and teaspoon sugar to a small bowl and cover with a clean kitchen towel for 10-15 minutes or until yeast is bubbly.
- Sift 6 cups of white flour into your stand-mixer’s bowl, add a pinch of salt, bubbly yeast, sugar, rest of the milk and softened butter cut up into chunks into the bowl and knead with the dough hook on high for at least 5 minutes or until the dough is very elastic.
- Leave dough in the bowl and cover with a clean kitchen towel and let rice until doubled in size, about 45 minutes.
- Preheat oven to 400F (200C).
- Punch down the dough and divide into three equal parts.
- Roll parts into long strands, pinch ends together and start braiding all the way down and then pinch other ends together.
- Place on a baking sheet and form an O and pinch ends together.
- Brush with a little milk and place in the oven for 20-25 minutes or until golden.