Easter Baskets Bread Recipes

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EASTER "BASKETS" BREAD

This recipe has been passed down from generations of my family. We have it every year during this time, its a sweet bread that is great for breakfast.

Provided by Jennifer Iadevaia

Categories     Yeast Breads

Time 2h20m

Yield 8 "Baskets"

Number Of Ingredients 9



Easter

Steps:

  • In a large bowl throughly mix 2 cups flour, sugar, salt and undissolved Fleischmann's Active Dry Yeast.
  • Combine milk, water and Fleischmann's Margarine in a saucepan.
  • Heat over low heat until liquids are very warm (120 F- 130 F).
  • Margarine does not need to melt.
  • Gradually add liquids to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
  • Add 3 eggs and 3/4 cup flour.
  • Beat at high speed 2 minutes, scraping bowl occasionally.
  • Stir in enough additional flour to make a soft dough.
  • Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes.
  • Place in greased bowl, turning to grease top.
  • Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
  • Punch dough down; turn out onto lightly floured board.
  • Divide dough into 8 equal pieces.
  • Take about 1/4 of each piece and set aside.
  • Shape larger pieces into round balls.
  • On greased baking sheets, press large pieces of dough down into circles, about 1/2 inch thick.
  • Place a hard-cooked egg in center of each.
  • Divide each of the remaining 8 pieces of dough in half.
  • Shape each into 2 ropes, cross in an"X" over each egg and tuck underneath dough.
  • Cover; let rise.
  • Keep free from draft, until doubled in bulk.
  • Sprinkle"baskets" with colored nonpareils.
  • Bake at 350 F degrees for 20 to 25 minutes.
  • Remove from baking sheets and serve cooled with whipped butter or jelly.

6 1/2-7 1/2 cups unsifted flour
1/4 cup water
1 cup sugar
1/4 cup Fleischmann's margarine
2 packages Fleischmann's active dry yeast
3 eggs (at room temperature)
1 cup milk
8 hard-boiled eggs
colored sprinkles (optional)

EASY ITALIAN EASTER BREAD

This traditional Easter bread is topped with colored raw eggs, which cook as the bread bakes. It makes for a pretty centerpiece.

Provided by Taste of Home

Time 1h

Yield 1 loaf (20 slices).

Number Of Ingredients 16



Easy Italian Easter Bread image

Steps:

  • In a large bowl, combine 1 cup flour, sugar, yeast and salt. In a large saucepan, heat milk and 2 tablespoons butter to 120°-130°. Add dry ingredients; beat on medium speed for 2 minutes. Add eggs; mix well. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; turn onto a lightly floured surface. Knead in fruit, almonds and aniseed until blended. Let rest for 10 minutes. Divide dough in half. Shape each portion into a 24-in. rope. Loosely twist ropes together; place on a greased baking sheet and form into a ring. Pinch ends together. Melt remaining butter; brush over dough. Gently separate ropes and tuck dyed eggs into openings. Cover and let rise until doubled, about 40 minutes., Bake at 350° for 30-35 minutes or until golden brown. Cool on a wire rack. For glaze, in a bowl, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over bread. Sprinkle with candies if desired.

Nutrition Facts : Calories 172 calories, Fat 5g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 169mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.

2-3/4 to 3-1/4 cups all-purpose flour
1/4 cup sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
2/3 cup 2% milk
3 tablespoons butter, divided
2 eggs
1/2 cup chopped mixed candied fruit
1/4 cup chopped blanched almonds
1/2 teaspoon aniseed
5 uncooked eggs, dyed
GLAZE:
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
1 to 2 tablespoons 2% milk
Decorator candies, optional

EASTER PASKA

Ornately decorated paska bread is customarily prepared for Easter in Ukraine. The dough is marked with a four-sided cross design and often used as the central focus of Ukrainian Easter baskets.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 2 loaves

Number Of Ingredients 16



Easter Paska image

Steps:

  • In a large bowl, stir together yeast, 1 teaspoon all-purpose flour, 1 teaspoon sugar, and warm water; let stand until foamy, about 5 minutes. Add 1 1/3 cups all-purpose flour, high-gluten flour, and milk; stir to combine. Cover with plastic wrap and let stand in a warm place until bubbles form, about 30 minutes.
  • Meanwhile, in the 5-quart bowl of a professional-size 10-speed mixer fitted with the paddle attachment, beat together eggs, 6 egg yolks, and remaining 1/2 cup sugar on high speed. Slowly add canola oil and mix until pale and fluffy, 3 to 5 minutes. Add vanilla, lemon zest, and rum; mix to combine.
  • Attach the dough hook attachment to mixer. Add salt, 4 2/3 cups all-purpose flour, and yeast mixture. Mix on low speed until dough comes together. Slowly add butter; continue mixing until dough is no longer sticky, 10 to 15 minutes, adding remaining 2/3 cup all-purpose flour, a tablespoon at a time, to prevent sticking. Alternatively, you can knead dough by hand until smooth, 20 to 30 minutes. Transfer to a large lightly-oiled bowl; shape into a ball and lightly coat top with oil. Cover with a clean kitchen towel, followed by a layer of plastic wrap, and then a second clean kitchen towel; let stand in a warm place until doubled in size, about 2 hours.
  • Line the bottom of two 6-quart ovenproof saucepans with waxed paper rounds. Line sides with waxed paper, leaving an overhang of 3 inches; spray paper with nonstick cooking spray and set aside.
  • Weight out two 1 1/2-pound pieces of dough; pinch and shape each piece into a flat disk and transfer to prepared saucepans. Using a toothpick, pierce the dough to remove air bubbles. Cover with a clean kitchen towel; let stand in a warm place while preparing decorations.
  • Form remaining dough into suns, cross shapes, and fertility symbols for decoration. Brush tops of each loaf with egg white and top with decorative dough; secure using toothpicks. Cover with a clean kitchen towel and let loaves stand in a warm place until dough comes to top of pan, about 2 hours.
  • Preheat oven to 325 degrees. In a small bowl, whisk together remaining 2 egg yolks with 2 teaspoons water. Brush tops of loaves with egg yolk mixture and transfer to oven; bake until tops are golden brown, about 1 hour. If paska begins to brown too quickly, cover with parchment paper-lined aluminum foil.
  • Remove paska from oven. Immediately remove from pans and gently remove toothpicks from bread. Transfer to clean kitchen towel and cover with a second clean kitchen towel to cool. Paska can be frozen for up to 6 months.

1/3 ounce active-dry yeast (from two 1/4-ounce envelopes)
6 2/3 cups plus 1 teaspoon all-purpose flour
1/2 cup plus 1 teaspoon sugar
1/3 cup warm water
1 1/3 cups high-gluten bread flour
1 2/3 cups milk, warmed
2 large eggs
8 large egg yolks
1/3 cup canola oil, plus more for bowl and brushing dough
1/2 teaspoon pure vanilla extract
Zest of 1/2 lemon
1 teaspoon spiced rum
1 tablespoon plus 1 teaspoon salt
1/3 cup unsalted butter, melted and cooled
Nonstick cooking spray
1 large egg white, beaten

BRAIDED EASTER EGG BREAD

This decorative Easter bread has whole eggs baked into it! Do not cook the whole eggs, as they will bake at the same time that the bread does. The eggs can also be dyed for extra color.

Provided by MARBALET

Categories     Bread     Yeast Bread Recipes

Time 3h

Yield 10

Number Of Ingredients 9



Braided Easter Egg Bread image

Steps:

  • In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.
  • Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.
  • Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter.
  • Bake in the preheated oven until golden brown, about 30 minutes.

Nutrition Facts : Calories 234.1 calories, Carbohydrate 30.1 g, Cholesterol 143.7 mg, Fat 8.7 g, Fiber 1 g, Protein 8.5 g, SaturatedFat 4.3 g, Sodium 321.9 mg, Sugar 6.1 g

2 ½ cups all-purpose flour, divided
¼ cup white sugar
1 teaspoon salt
1 (.25 ounce) package active dry yeast
⅔ cup milk
2 tablespoons butter
2 eggs
5 whole eggs, dyed if desired
2 tablespoons butter, melted

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