Ham Recipes For Easter

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Braided Easter Bread

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

  1. In large bowl, combine 1 1/2 cups flour, 2 tablespoons sugar, undissolved yeast and salt.
  2. Add very warm water and butter; blend well.
  3. Stir in 3 eggs, 1 egg yolk (reserve egg white) and enough remaining flour to make soft dough.
  4. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes.
  5. Cover; let rest on floured surface 10 minutes.
  6. Divide dough into two equal pieces.
  7. Reserve one piece.
  8. Divide remaining dough into three equal pieces; roll to 12-inch ropes.
  9. Place ropes on greased baking sheet; braid.
  10. Pinch ends to seal.
  11. Repeat with remaining dough to make second loaf
  12. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
  13. Lightly beat reserved egg white, brush on loaves.
  14. Sprinkle with remaining 1 tablespoon sugar.
  15. Bake at 400:F for 20 to 25 minutes or until done; switch positions of sheets in oven halfway through baking time.
  16. Cover with foil if needed during last 5 minutes to prevent excess browning.
  17. Remove from sheets; cool on wire racks.
  18. Cooking Time: 20 to 25 minutes
  19. Yield: 2 Loaves

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