Ingredients: |
Ingredients: 6 eggs plus an additional egg for brushing the top of the bread
9 T sugar, plus 1½ T to add to yeast mixture
6 T vegetable oil
Raisins
2 packages dry yeast or 4½ tsp yeast, either original or instant yeast
Flour (bread or all purpose or combination of the 2)
1 cup milk
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Directions: |
Directions:Heat milk to 100-110º if using original yeast or 120-130ºif using instant yeast, add sugar and yeast. Set aside.
A few hours before starting, or overnight, soak raisins in hot water to plump. Then drain and remove excess moisture.
Beat eggs, add oil and sugar,
Yeast should be activated, if not start the yeast mixture again.
Add yeast mixture to egg mixture. Combine. Add flour. Mix, and then add raisins. Transfer to a bowl that has been lightly oiled. Let rise until doubled, punch down, let rise again.
Dump dough on floured counter countertop. Knead. Spray loaf pans or muffin tins with Baker's Joy no stick with flour Shape dough into loaf pans, or muffin tins. Brush tops with egg. Should make 3 loaves and 6 muffins.
Let rise. Preheat oven to 350º. Brush tops with whole egg. Bake until bread meets internal temperature of 200º.
Cool on wire rack. |
Personal
Notes: |
Personal
Notes: My grandmother, Elsie LaRocca, used to make this. She would braid the dough into a horseshoe shape and bake on a cookie sheet. My mom, Mary Williams, made it in bread pans. She could get 6 loaves, but I have never been able to get that many.
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This recipe for Easter Bread is from