Grandma's Easter Bread


This is my grandma's recipe.  Since I don't get to see her every Easter anymore, we enjoy Easter with my husband's family, I have tried to prepare it on my own.  It is never perfect like her's - but it always reminds me of being at her house for Easter!  <3  I thought it was too good not to share - everyone should wake up Easter morning to this bread.  It is perfect with cold butter on it (sounds gross but it is so good).

Stay with me here.

Grandma’s Easter Bread
We use organic, fair trade, and or local ingredients when possible.
3 1/4  cups of flour (I usually switch to whole wheat in recipes – but this should be WHITE flour – go wild, it’s Easter)
1/4 cup of sugar
1 tsp salt
1 package of yeast
2/3 cup of milk
2 Tbs of butter, melted
2 eggs (room temperature)
1/2 tsp aniseed
4-5 raw eggs in shells (you can color them if you would like)

Confectioner’s sugar
Round sprinkles

I found some organic sprinkles and food dye that is dyed with veggies instead of those nasty artificial food dyes :)

These are Grandma’s words with my notes in italics:

Measure the flour onto a piece of wax paper (I used a bowl).  Combine one cup of flour, the sugar, salt, and yeast in a large mixing bowl.  Add milk to butter, then gradually add to the dry ingredients.  Beat at low speed in electric mixer, (add in aniseed) scraping seeds down from sides of bowl occasionally, 2 minutes.  

Add first two eggs and then 1/2 a cup of flour (switch to dough hook). Beat at medium speed, scraping sides of bowl occasionally, 2 minutes, or until thick and elastic.  With wooden spoon, gradually stir in just enough flour to make a soft dough that cleans sides of bowl.  

Turn out onto lightly floured board (my Grandma has a cutting board that fits over her counter that my Grandpa made, it’s awesome, since I don’t have that, I used a silicone baking liner, nothing sticks to it!), shape into a ball and knead for 5 to 10 minutes or until smooth and elastic.  

Put in a greased bowl, turn to grease top.  Cover and let rise in warm place free from drafts 1 hour, or until doubled in bulk.  

Punch down dough, turn out onto a lightly floured board.  Divide in half and roll each piece into a 24’ rope.  Twist ropes loosely together and shape into a ring.  Arrange unshelled (dyed) eggs in empty spaces in twist.  

Cover and let rise in a warm place for 40 minutes or until doubled in bulk.  Bake in a moderate oven (350) for 30 to 35 minutes.  

Remove to rack, cover with towel.  Before eating frost and sprinkle with candies.

(I make the frosting with confectioner’s sugar and milk). 

It won’t be as good as the bread my parents will get straight from my grandma this year – but it will do!  Hope your family enjoys it too!!

Hop on over to these blogs where - if they are lucky - I'll share this :)     


aae said...

I cannot thank you enough for this post. This is also my grandmother's easter bread and it got lost after her death. No one in the family had it. Thank you, thank you thank you thank you thank you!

KT @ OneOrganicMama said...

Hope it was delicious!

Julia @ Swirls and Spice said...

Neat! I love heirloom recipes like this! What are the ethnic roots of this bread?

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