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Easter Bread Recipe

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This recipe for Easter Bread, by , is from Mange! Mange!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Josie Zuliani
Added: Monday, May 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 eggs
2 packages active dry yeast
1 tsp sugar
1/2 c. warm water
1/2 lb butter
2 c. milk
3 oranges (rind and juice)
2 lemons (rind and juice)
2 tsp vanilla
1 tsp cardamon (more if desired)
saffron strings if desired
2 c. sugar
2 c. milk
1 tsp salt
7 - 10 c. flour (start with 7, add as needed)

Directions:
Directions:
The night before, place the rind and juices from the oranges and lemons, along with 2 tsp vanilla, 1 tsp cardamon and saffron if using (plus a little rum or wine if desired) in a measuring cup.
Early the next morning, mix the 2 packages yeast and 1 tsp sugar in the 1/2 c. warm water. Let stand 15 minutes.
Lightly beat 6 eggs in large mixing bowl.
Add 1/2 lb butter to 2 c. milk, heat in saucepan.
Add 2 c. sugar to the eggs, beat, add butter and milk mixture, some of the orange rind mix. Start to add the flour 1 c. at a time. Continue to add the orange rind mix, and include 1 tsp salt. At some point you will have to take the mixture out of the bowl and knead with your hands. Knead well. Let rise until it doubles (or overnight). Ensure you spray the bowl first. Knead again, mold in to loafs, and place in loaf pans. Bake at 325 for 20 minutes or until done. When done, rub piece of butter over the top.

Personal Notes:
Personal Notes:
This recipe should make 6 to 7 loaves.

 

 

 

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