Easter bread is a tradition passed on from generation to generation. It is typically made with raisins but if you are not a fan you can exclude them and add chocolate chips instead. This recipe makes three generous loafs and is used for Easter brunch or lunch.
- 2 packets active dry yeast
- 1/2 cup warm water
- 4 large eggs
- 6 large egg yolks
- 1 cup sugar
- 3/4 cup butter, melted
- 2 tsp salt
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 2 tsp grated lemon zest
- 2 cups warm milk (110° to 115°)
- 10 cups flour
- 1 cup raisins
Preheat the oven to 200°C. In a bowl, dissolve the yeast in warm water and set aside to froth.
In a large mixing bowl, beat the eggs and yolks together, then slowly add sugar, butter, salt, vanilla, lemon juice and zest. Beat well until combined. Add the milk and yeast mixture to the bowl, then add the flour, one cup at a time. Stir to form a soft dough.
On a lightly floured surface kneed the dough for 10 minutes until elastic. Add the raisins and knead again for another 8 minutes. Place the dough in a bowl, cover and let it rise until double in size, or for an hour.
Punch the dough down lightly and cut equally into three portions. Place into loaf tins and cover for another 30 minutes, to give it a chance to rise.
Bake for 45 minutes or until golden brown. Enjoy with butter or jam, or both.
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