Easter Bread

Julia Greco

My mother used to make a bread similar to this one. She would shape it into dolls for my sisters and me, and a rocking horse for my brother. It was a gift to us on Easter Sunday morning. In recent years, I make about 32 loaves of this bread to give to family, friends, and to shut-ins at Easter time.

Ingredient

Dry Yeast

Water

Milk

Instant Pudding

Sugar

Margarine

Flour

Eggs

Quantity
2	packages
1/2	cup, warm
1& 1/2	cup, scalded
2	packages lemon
1/2	cup
1/2	cup
8&1/2-9	cups
	-

Instructions

Soften yeast in warm water. In separate bowl, blend together scalded milk, pudding, margarine and sugar. Add 2 cups of flour and mix well. Stir in yeast mixture and beaten eggs. Gradually add remaining flour to make a soft dough. Place onto a lightly floured board. Cover dough with bowl and let rest for 10 minutes. Knead until smooth and elastic (10 minutes). Place in a lightly greased large bowl. Let rise until it doubles in size. Place onto a lightly floured board. Divide dough in half. Let rest 10 more minutes. Divide each half in 3 pieces and roll into equal length strands. Braid and arrange in a well-greased loaf pan. Cover and let rise 30-45 minutes until almost double. Before baking, brush each loaf with a mixture of beaten egg and 1 tablespoon of water. Bake 350 degrees until top is golden brown (about 25-30 min.). Option: Braid and arrange (in a circle) into a well-greased pie tin. This recipe makes 2 loaves.\r

Time To Prepare:

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