Easter Bread



  • 4 eggs
  • 2 envelopes active dry yeast, or 2 teaspoons
  • 5 cups all-purpose our
  • 1⁄2 cup warm water
  • 1 cup sugar
  • 1 cup whole milk
  • 1⁄2 cup vegetable oil


Preheat oven to 325 degrees F.

In a small bowl, mix warm water, 1 tablespoon of our, and yeast and allow to sit in a warm place for 30 minutes.

On a clean wooden or marble-like surface make a mound of the our, hollow out the center with a spoon. Add the eggs to the well, and whisk with a fork. Add the sugar, milk, oil, and yeast mixture and continue to whisk with a fork, gradually adding the mound of our. Once you have incorporated all the our, knead well until the dough has an even consistency.

Place the dough in a bowl at least 3 times the size of the dough ball and set aside in a warm place covered with a cloth to rise for 2-3 hours. Once the dough has risen, choose the shape and form you want for your loaves. You can use 2 traditional bread loaf pans, 2 9-inch cake pans, tube pans, or braid the dough into a ring and place on a cookie sheet. Which- ever form you choose, lightly grease the pans or cookie sheet. Garnish with colorful sprinkles.

Bake for 50 minutes to 1 hour. Remove from pan carefully, and cool loaves on a wire rack.


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