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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Easter Bread Recipe

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This recipe for Easter Bread is from Ellis Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 lb. flour
2 c. sugar
2 sticks oleo
2 c. milk (at least 2%, warmed) If needed, can add 1 tsp. at a time
4 pkgs. fast acting yeast and 1 tsp. sugar
1 c. water
7 eggs beaten
1/2 tsp. salt
3 T. & 1 tsp. anise extract (not oil)
1 tsp. vanilla
Directions:
Directions:
1. Mix flour, sugar, salt. Set aside.
2. Heat butter and milk until warm, not hot. Put anise and vanilla flavorings in after warm.
3. Dissolve yeast & 1 tsp. sugar in 1 c. water (100-110 degrees).
4. Beat eggs and work into flour.
5. Mix in butter and milk and flavoring and work into flour.
6. Then work yeast and water mix into dough.
7. Knead dough until smooth, not sticky. Cover. Let raise until double in size (takes approximately 2 hours). Punch down, Make loaves and roll like Italian bread or make 3 ropes and braid.
Place on greased cookie sheets. Cover and let double again. Egg wash - 2 egg yolks with 2 T. water.
8. Bake at 350 degrees for 20-25 minutes.
Personal Notes:
Personal Notes:
Mary Ellen got this recipe from Mary Shields, her godmother.

Note from Lois - One photo shows my first ever Easter bread. I had it blessed at our parish on Holy Saturday - a tradition from Europe carried over to Jonesboro, Georgia.

The photo collage shows Flynn making Easter Bread. He helped through the entire process.

 

 

 

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