Easter Bread

READY IN: 4hrs 30mins
Recipe by ellie_

We enjoy this very rich bread for Easter breakfast which I make in 1-pound coffee cans, but it can also be made in loaf pans. Prep time includes 3 rises. Recipe adapted from The Finnish Cookbook

Top Review by Sydney Mike

Outstanding! I made the whole batch & gifted one to a close friend of ours, devoured the 2nd loaf & now we're slowly working our way through the 3rd one! We thoroughly enjoyed the citrus flavor here & will be making these again! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]

Ingredients Nutrition

Directions

  1. Disolve yeast in warm water.
  2. Add 2 cups of the milk to the yeast/water.
  3. Sift in 2 cups of the flour.
  4. Beat until smooth and elastic with a wooden spoon or beaters.
  5. Cover and let rise for one hour.
  6. Beat egg yolks and sugar together until light.
  7. Add egg/sugar to dough, stirring well with wooden spoon.
  8. Add the salt, cardamom, orange and lemon peel, raisins and almonds (if using), stir well.
  9. Add the remaining milk (1 cup) and butter.
  10. Stir in the remaining flour until a stiff dough forms.
  11. Turn onto a floured bread board and knead until smooth and elastic (8-10 minutes).
  12. Place dough in greased bowl (I use a dutch oven), turn and cover with plastic wrap.
  13. Let rise for 1 hour or until doubled.
  14. Grease 3 (1 pound) coffee cans and dust with sugar.
  15. Fill cans half full and let rise until dough is even with top of can (30 minutes).
  16. Bake in a preheated 350°Foven for 1 hour or until bread is golden and tests done.
  17. If desired, loaves can be iced with optional frosting.
  18. To make optional frosting, combine frosting ingredients (confectioners' sugar, water and almond extract).
  19. Drizzle over cooled loaves.

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