Fun And Festive Easter Bread For Your Family Gathering

Easter bread

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Easter is one of only a few times a year when entire families get the chance to sit down together and enjoy a delicious meal. Whether your family sticks to tradition by serving baked ham or has a different go-to Easter meal, this festive Easter bread will make the perfect addition to your buffet table. It looks almost too pretty to eat, but trust me, it’s so tasty you won’t want to miss a bite.

My Easter bread recipe is a family favorite. I make it every year, and every year there’s nothing but crumbs left on the plate. This bread is soft and sweet, and our tradition is to have it for Easter breakfast. I make sure I put in enough colored eggs so everyone can have one. It would also go well with baked ham if you want to save your festive-looking bread for your main Easter meal.

Easter bread

One of the best things about this recipe is that you don’t need to be a bread-making professional to get it right. The trickiest part will be braiding the bread into a long log and then curling it into a round pie plate. But even if your braid isn’t quite even, the dyed raw eggs will help cover up any mistakes and attract everyone’s attention. Besides, it tastes so good, no one will mind if your braid is a little lopsided.

Here’s my recipe for this fun Easter bread.

Yield: One 9" Round Cake

Easter Bread

Easter Bread
Easter bread is a fun tradition at our house. I make it the day before, and we eat it for breakfast on Easter morning. Everyone gets a big chunk and an egg. We use the toaster oven to warm up the hunks and chunks of bread for the butter and jam.
Prep Time 2 hours
Cook Time 35 minutes
Total Time 2 hours 35 minutes

Ingredients

  • 1 package dry yeast
  • 1 cup warm water
  • 1 tablespoon sugar
  • 1 tsp salt
  • 1/2 cup coconut oil
  • 1/2 cup melted butter
  • 3 1/2 cups all purpose flour
  • 1 cup warm milk
  • 3 large eggs
  • 4 raw dyed eggs for decorating

Instructions

  1. Dissolve yeast in warm water. Add sugar, salt, butter, and coconut oil. Set aside and let it activate and grow for a few minutes. 
  2. Lightly beat eggs and milk together. Then add to yeast mixture. 
  3. Slowly stir in flour. Turn out on floured work surface and knead until smooth and elastic, adding more flour as necessary. 
  4. Place dough in oiled bowl and cover. Let dough sit in warm place for about 30-45 minutes or until it doubles in size.   
  5. Once the dough has risen, punch it down and knead a few times. Add more flour if it's too sticky. 
  6. Divide dough into 3 pieces and roll each piece into a long log about two feet long. Braid the 3 logs together into an oval and place in a 9" round pie plate. 
  7. Place the dyed raw eggs into the braid. Let the dough rise again. 
  8. Bake at 375 degrees for about 35 minutes.

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