Recipe by Paul Werbicki
This is my grandmother's yellow Easter bread. It is a beautiful recipe that we traditionally have/make for Easter brunch on Sunday morning. The tumeric does not flavour the bread, it only makes it yellow. The time involved is considerable, but the smell of the bread as it cooks and the taste of a fresh, warm slice is worth it.
- 12 cups flour, separated
- 1 tablespoon salt
- 3⁄8 teaspoon turmeric (optional)
- 7 cups lukewarm water, separated
- 2 1⁄4 tablespoons fast rising yeast
- 1 tablespoon sugar
- 2 cups canola oil
Directions See How It's Made
- In a very large bowl combine dry ingredients: 10 cups flour, salt and tumeric.
- In a second smaller bowl prepare wet ingredients: 1 cup water, yeast and sugar.
- Let wet ingredients sit for 10 minutes until yeast has risen slightly.
- Add remaining water and 2 cups oil to the wet ingredients.
- Add wet ingredients to dry ingredients and mix together well.
- Work the dough in the bowl then on a well floured counter, adding as much of the remaining 2 cups of flour as needed to form a smooth dough that no longer sticks to your hands as you work.
- Cover the bowl and place in a warm spot on top of a hot water bottle or heating pad set to low.
- Let rise 1 hour then punch down the dough to remove any air pockets.
- Let rise 1 more hour and punch down again.
- Form dough into loaves and place into well greased bread pans.
- Let rise in pans for an additional 1 to 1 1/2 hours.
- Brush each loaf with milk or egg.
- Bake on middle rack at 350° for 45 minutes to 1 hour (bake longer for a crusty bread).