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Easter Bread

King Arthur's is best, it is Spring Wheat Flour and contain the necessary Malted Barley Flour to help the Yeast Feed. Make sure it says spring Wheat flour on it. (for Bread Machines). Depending upon the moisture in the air the day you bake these, you'll probably use a total of anywhere from 6 - 7 cups flour in all. Because every flour is different, you might have to use even more flour if you're using a different brand.

  • 1 1/2 Cups Milk
  • 1 Stick Salted Butter, Warm is best
  • 1/4 Cup Sugar
  • 2 Packages Yeast
  • 1/2 Cup Water
  • 5 Cups Bread Flour, * see note
  • 1 Tablespoon Sugar
  • 1/4 Teaspoon Salt
  • 2 Each Eggs
  • 1 1/2 Cups Bread Flour, as needed
  • Vegetable Oil
  • Butter, to grease pans
  • 1 Box Raisins, optional
  • 2 Large Eggs
  • 2 Tablespoons Heavy Whipping Cream

1. Place the milk and the butter in a small pan and heat over medium low heat until the butter is almost melted. Take the pot off the heat, stir around the butter until it's finished melting, and set the whole thing aside until it's cool.

2. Place both the sugar and yeast in a cup, add warm water, and stir well. Let this sit until the mixture has a foam on top. This is proofing the yeast, to insure that it is good.

3. Place the flour, sugar and salt in a large bowl, and stir to incorporate all these dry ingredients.

4. Add the milk mixture, the yeast mixture, and the eggs to the flour. mix it in well with either a dough hook, or your hands,. when the dough gets too much for the dough hook, set it on a floured board, and continue to knead. Keeping add flour until the dough no longer sticks to your hands, but still feels soft.

5. Set the dough in an oiled bowl, make sure that's it's coated well with the oil. Then loosely cover, and place in a warm draft free place to rise. About 1 hour.

6. When the dough has risen, punch it down, then take it out of the bowl, and place on a floured surface. Knead for about 10 minutes, then divide the dough into 3 pieces.

7. Butter 3 baking pans. We like to make one in a regular pan, but the other will be in round, ovenproof glass baking dishes similar to Pyrex.

Plated Easter Bread Picture

Easter Bread

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Polish Easter Brunch Menu

8. This is when you can add the raisins, if you're using them. We like to make two loaves with raisin, and one without. Place about 1 cup of raisins on top of one of the doughs and knead until they're incorporated, and dispersed evenly throughout the dough.. Set the dough balls into the prepared pans, cover with plastic wrap or a towel, and let rise again, until doubled. This will probably take about 20% longer than the first rise.

9. Pre-Heat the oven to 350 degrees.

Take Brush the tops of the loaves with and egg wash made by whisking together the eggs and whipping cream. This will give a nice browned top when you're finished. Place in the pre-heated oven on a middle rack.

10. Bake for about 35 minutes, or until the loaves sound hollow when you tap them on the bottom. When they're done, place them on a rack to cool. If the tops are a little too crunchy, you can cover with a clean, linen towel. If they're real crunchy, you can brush them with butter before covering them.

11. If you've made these for the first time, and ended up with a dry bread, you either added too much flour (making a stiff dough), or, you baked them too long. Remember what happened, and write it down on a printed page of this recipe so that you can look at it again next year.

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Polish Easter Brunch Menu