Braided Easter Bread
A simple yet festive bread that is easy to make and perfect for sharing, Braided Easter Bread is sure to impress with its golden crust and comforting flavor.
Ingredients
Dough Ingredients
- 4 cups all-purpose flour You can substitute half the flour for whole wheat for a nuttier flavor.
- 1/4 cup sugar Skip for a savory version.
- 1 packet instant yeast (2 1/4 tsp) Active dry yeast can be used; dissolve in warm milk first.
- 1 tsp salt Essential for flavor.
- 1/2 cup milk, warmed Warm but not boiling; 110°F is ideal.
- 1/2 cup unsalted butter, melted Regular butter works fine.
- 3 large eggs Room temperature eggs yield better results.
- 1 tsp vanilla extract Enhances flavor.
- Dyed eggs For decoration; ensure they are hard-cooked.
Instructions
Preparation
- In a large bowl, mix flour, sugar, yeast, and salt.
- In another bowl, combine warm milk, melted butter, eggs, and vanilla.
- Gradually add the wet ingredients to the dry, mixing until a dough forms.
- Knead for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
Shaping and Baking
- Punch down the dough and divide it into three equal parts.
- Roll each part into a rope, braid them together, and shape into a circle.
- Place the braided dough on a baking sheet lined with parchment paper.
- Nestle dyed eggs in the center and brush the braid with egg wash.
- Cover and let rise for another 30 minutes.
- Preheat the oven to 350°F (175°C). Bake for 25-30 minutes or until golden brown.
- Allow to cool before serving on a wire rack.
Notes
Store leftover bread at room temperature in a paper bag for up to 48 hours, or slice and freeze for longer storage. Reheat at 300°F for 10 minutes wrapped in foil to maintain softness.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 30gProtein: 4gFat: 6gSaturated Fat: 4gSodium: 120mgFiber: 1gSugar: 3g
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