Easter Bread

[Eleanor Rose]

(Public Domain)
​

Bread is symbolic for life. An old peasant proverb says, "Chie hat pane mai non morit — one who has bread never dies". The Easter holiday is one where bread brings itself into the symbolic realm. Our Victorian friends often made bread a central part of their Easter meal. This recipe for Easter Bread, adapted from a 19th ​century recipe, is one I hope you will enjoy.

Ingredients:
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
4 large eggs
6 large egg yolks
1 cup sugar
3/4 cup butter, melted
2 teaspoons salt
1 teaspoon vanilla extract
1 teaspoon lemon juice
2 tablespoons grated lemon zest
2 cups warm milk (110° to 115°)
9-3/4 to 10-1/4 cups all-purpose flour
1 cup golden raisins

Directions:
In a small bowl, dissolve yeast in water; set aside. In a large bowl, beat eggs and yolks until lemon-colored; gradually add sugar. Add the butter, salt, vanilla, lemon juice and zest; beat well. Add milk and yeast mixture. Gradually add 6 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a lightly floured surface; knead until smooth and elastic, about 10 minutes. Sprinkle with raisins; knead for 5 minutes longer. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide into thirds. Cover and let rest 10 minutes. Shape each portion into a loaf and place in greased 8x4-inch loaf pans. Cover and let rise in a warm place until almost doubled, about 30 minutes.

Bake at 325° for 45 minutes or until golden brown. Remove from pans to cool on wire racks.

 

[donna]

Sounds good. Love all kinds of breads.

 

[bayouace]

I'll take a couple of loaves! Very nice. Looks delicious.

 

[Scott1967]

That's a lot of eggs .

 

[donna]

A wonderful bread to make for Easter.