"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Easter Bread Recipe

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

Samantha Layne


1 teaspoon whole allspice
1 (3-inch) cinnamon stick
1 cup warm water (100 to 110)
Dash of salt
Dash of sugar
2 packages dry yeast (about 2 1/4 teaspoons each)
4 3/4 cups bread flour, divided
1/2 cup sugar
3 tablespoons butter
3 large eggs
1 teaspoon salt
Cooking spray
tablespoon water
1large egg yolk

Place allspice and cinnamon in a spice or coffee grinder, and process until finely ground. Set aside.
Combine water, dash of salt, dash of sugar, and yeast in a large bowl, stirring with a whisk. Let stand for 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour to yeast mixture, stirring until well combined. Let stand 20 minutes.
Place sugar and butter in a large bowl; beat with a mixer at
medium speed until light and fluffy. Add eggs, 1 at a time,
beating well after each addition. Stir in allspice mixture. Add
yeast mixture to butter mixture; stir with a whisk until well
combined. Stir in 1 teaspoon salt. Add 3 1/2 cups flour, about 1 cup at a time, stirring until a soft dough forms. Turn dough
out onto a floured surface. Knead until smooth and elastic
(about 8 minutes); add enough of remaining flour, 1
tablespoon at a time, to prevent dough from sticking to hands
(dough will feel tacky).
Place dough in a large bowl coated with cooking spray,
turning to coat top. Cover and let rise in a warm place (85),
free from drafts, 1 hour or until doubled in size. (Gently press
2 fingers into dough. If indentation remains, dough has risen
Divide dough into 3 equal portions, shaping each portion into
a 14-inch-long rope. Place ropes lengthwise on a baking
sheet coated with cooking spray (do not stretch); pinch ends
together at one end to seal. Braid ropes; pinch loose ends to
seal. Lightly coat dough with cooking spray. Cover and let rise
45 minutes or until doubled in size.
Preheat oven to 350.
Combine 1 tablespoon water and egg yolk, stirring with a
whisk. Brush half of yolk mixture over loaf. Let stand for 5
minutes. Repeat procedure with the remaining yolk mixture.
Bake at 350 for 30 minutes or until loaf sounds hollow when
tapped. Cool on a wire rack for 20 minutes.
Kitchen Notes:
Use leftovers to make French toast.

Number Of Servings:
Number Of Servings:




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