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Aunt Irene's Easter Bread Recipe

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Aunt Irene's Easter Bread image
Irene & George Frey

 

This recipe for Aunt Irene's Easter Bread, by , is from Frey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Rasmussen
Added: Sunday, April 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
10 C unbleached flour
1 3/4 C sugar
1 T salt
3 t cinnamon
1 1/2 t anise seed (rub with hands to rupture seed to get flavor. Aunt Irene buys new seed each year for the flavor)
Mix dry ingredients in a large bowl. Set aside

Dissolve 3 packs of regular yeast NOT rapid rise. in 1/2 C warm 105 water.

Beat 6 large eggs in large bowl. Add 1 2/3 C warm milk. Add 2 cubes butter melted. Blend in yeast in egg mixture. Then mix in flour mixture in a large bowl.

Directions:
Directions:
Knead 10-15 min. Let rise 1-2 hours until double in size. Shape into loaves or Easter breads. Let rise 1-1 1/2 hours. Bake 350 for 30-45 min.

Number Of Servings:
Number Of Servings:
3 easter loaves 2 bread loaves
Preparation Time:
Preparation Time:
5 hours
Personal Notes:
Personal Notes:
Aunt Irene's zest for life is unspeakable. She would be delivering this bread the week of Easter and we would always catch up on what she was doing.

 

 

 

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