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Braided Easter Bread
Ingredients
Serving Size : 24
- 4 3/4 cups all-purpose flour (4 3/4 to 5 1/4 cups)
- 3 tablespoons sugar
- 2 packages Fleischmann’s. Rapid Rise Yeast
- 1 1/2 teaspoons salt
- 1 cup very warm water (120 to 130:F)
- 1/3 cup butter or margarine – softened
- 4 eggs
Method
- In large bowl, combine 1 1/2 cups flour, 2 tablespoons sugar, undissolved yeast and salt.
- Add very warm water and butter; blend well.
- Stir in 3 eggs, 1 egg yolk (reserve egg white) and enough remaining flour to make soft dough.
- Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes.
- Cover; let rest on floured surface 10 minutes.
- Divide dough into two equal pieces.
- Reserve one piece.
- Divide remaining dough into three equal pieces; roll to 12-inch ropes.
- Place ropes on greased baking sheet; braid.
- Pinch ends to seal.
- Repeat with remaining dough to make second loaf
- Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
- Lightly beat reserved egg white, brush on loaves.
- Sprinkle with remaining 1 tablespoon sugar.
- Bake at 400:F for 20 to 25 minutes or until done; switch positions of sheets in oven halfway through baking time.
- Cover with foil if needed during last 5 minutes to prevent excess browning.
- Remove from sheets; cool on wire racks.
- Cooking Time: 20 to 25 minutes
- Yield: 2 Loaves
Full List of Bread Recipes
Full List of Easter-Bread Recipes
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Easter Cake:In large bowl, combine 1 1/2 cups flour, 2 tablespoons sugar, undissolved yeast and salt. Add very warm water and butter; blend well. Stir in 3 eggs, 1 egg yolk (reserve Continue Reading →
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