Traditional Easter Bread
Recipe by Denise Santoro Lincoln.
A mix of old and new traditions, this Easter bread incorporates eggs and a lemon sugar glaze.
- 1 cup tepid water
- 2 tablespoons granulated sugar
- 2 packages fast-acting yeast
- 1 cup warm whole milk
- 2 tablespoons vegetable oil
- 3 raw eggs
- 7 cups unbleached white flour
- 1 teaspoon salt
- 8 hard-boiled eggs dyed
- 2 cups powdered sugar
- 2 tablespoons lemon juice
- 2 tablespoons whole milk
- In a large mixing bowl, combine the water, sugar and yeast. Let stand for at least five minutes or until it foams (see picture). Note: If you are using your stand-alone mixer to make the bread, use the mixer bowl.
- Heat the milk in a pot on low until it's warm.
- Mix the milk, eggs, oil and salt in a medium bowl.
- Add the egg mixture to the yeast mixture and stir.
- Stir in four cups of flour. If using a mixer, such as a KitchenAid, use the dough hook.
- Slowly mix in about two more cups of the remaining flour, or until the dough no longer sticks to the sides of the bowl. Note: the dough should still look glossy.
- Lay the dough out on a wooden cutting board or counter top dusted with flour.
- Knead the dough, adding in the last cup of flour if the dough gets too sticky, until it is pliable.
- Put dough in an oiled bowl and cover with a piece of oiled plastic wrap. Let it rise for an hour or two, or until it doubles in size.
- Punch dough down and divide it into three equal pieces, stretching and lengthening each piece so they are about two-feet long.
- Braid the pieces together in a circle, joining the ends.
- Nestle five of the dyed eggs into the dough (yes -- you bake the bread with the dyed hard-boiled eggs in it.)
- Cover with the oiled plastic wrap for 30 – 60 minutes, or until it rises further.
- 14. Bake the bread at 350 degrees for 20-30 minutes or until it is golden brown and cooked throughout. Note: the bread only took 20 minutes in my convection oven.
- Remove bread from the oven and place it on a serving dish.
- In a medium bowl, mix one cup of the powdered sugar with 1 Tbsp of the lemon juice and 1 Tbsp of milk. It should be the texture of soupy toothpaste.
- Spread the glaze onto the bread with a pastry brush.
- Let the bread cool for a few minutes with the glaze and then make another batch of the glaze and recoat the bread.