Prep 1 hr
Cook 1 hr
I always enjoyed when Mom would make Easter Bread. She would make some of the dough into breads and some into buns which she would ice and add sprinkles. The bread would get iced as well, but we would also toast it for breakfast. I also have baked my breads in coffee cans, that when I was baked it would like a mushroom. This would get iced and sprinkled with sprinkles (cake decorations).
- 3 tablespoons fast rising yeast
- 4 1⁄2 cups very warm water
- 8 eggs, beaten
- 2⁄3 cup butter, softened
- 2⁄3 cup tenderflake lard, softened
- 2 cups sugar
- 3⁄4 cup powdered milk
- 1 tablespoon salt
- 8 -10 cups flour
- Mix together yeast, warm water, sugar into a large mixing bowl or mixer bowl.
- Add softened butter and lard, plus milk and salt.
- Then add eggs and beat mixture.
- Then add about 7 cups of flour, adding the remaining a little at a time till the dough is the right texture and easy to handle.
- Place in a large greased pan and let rise until double in size (this may take longer than regular bread because of the number of eggs in the batter).
- Punch down and divide into portions to fill your loaf/ baking cans, about 1/3- 1/2 full.
- You can also make into buns.
- I do not know how many loaves/buns this yields, because I don't know what size of pans you are going to use.
- I am guessing the number it yields.
- After panning the dough, let rise to double the size and bake at 325 degF for about an hour or till done.