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    You are in: Home / Recipes / Easter Bread in the bread machine Recipe
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    Easter Bread in the bread machine

    Average Rating:

    3 Total Reviews

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    • on March 24, 2008

      I used this recipe on the dough cycle of my bread machine and left out the anise seed. I also used bread machine yeast rather than active dry yeast. Dough was divided into 3 ropes; braided it; placed it on parchment lined cookie sheet; covered it with a teatowel and let it rise in slightly warmed oven for approximately 3/4 hour until double in sie. Baked it in a 375 Deg F. oven for 35 minutes. After cooling, covered with icing made of milk, icing sugar and lemon juice. Makes an extremely large loaf. Excellent results.

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    • on July 31, 2011

      I loved this bread (a little too much, to be honest)...such a great combination of flavors. The recipe was too large for my bread machine, and puffed over the top a next time I'll probably do as another reviewer did and bake it in the oven after letting the bread machine knead it for me. The finished product was very fluffy, with a large crumb, and was very moist (I'm sure because of all of the butter in it). Thanks for sharing was so good!

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    • on April 19, 2006

      I made this for Easter. The loaf was really dense and dry. The taste was o.k. - not very strongly flavored.

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    Nutritional Facts for Easter Bread in the bread machine

    Serving Size: 1 (998 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2968.4
    Calories from Fat 1040
    Total Fat 115.6 g
    Saturated Fat 66.5 g
    Cholesterol 817.5 mg
    Sodium 3362.2 mg
    Total Carbohydrate 411.6 g
    Dietary Fiber 13.7 g
    Sugars 68.4 g
    Protein 68.2 g

    The following items or measurements are not included:

    lemons, zest of

    oranges, zest of

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