EASTER BREAD

Easter Bread image

Meet the Cook: While I most often make this traditional Ukranian bread for breakfast, I've also served it for an afternoon tea. I've been baking since I was about 8. My husband and I have three grown sons and seven grandchildren. -Rose Kostynuik, Calgary, Alberta

Provided by Taste of Home

Time 1h30m

Yield 3 loaves (16 slices each).

Number Of Ingredients 13

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Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
4 large eggs
6 large egg yolks
1 cup sugar
3/4 cup butter, melted
2 teaspoons salt
1 teaspoon vanilla extract
1 teaspoon lemon juice
2 tablespoons grated lemon zest
2 cups warm milk (110° to 115°)
9-3/4 to 10-1/4 cups all-purpose flour
1 cup golden raisins

Steps:

In a small bowl, dissolve yeast in water; set aside. In a large bowl, beat eggs and yolks until lemon-colored; gradually add sugar. Add the butter, salt, vanilla, lemon juice and zest; beat well. Add milk and yeast mixture. Gradually add 6 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 10 minutes. Sprinkle with raisins; knead for 5 minutes longer. 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; divide into thirds. Cover and let rest 10 minutes. Shape each portion into a loaf and place in greased 8x4-in. loaf pans. Cover and let rise in a warm place until almost doubled, about 30 minutes. , Bake at 325° for 45 minutes or until golden brown. Remove from pans to cool on wire racks.

Nutrition Facts : Calories 163 calories, Fat 5g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 139mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.