Here's the Easter bread recipe my mom made while I was growing up and passed on to me. Unlike some of the other recipes I have listed on this site, there's no deep family history associated with it - I believe my mom got this from a Pittsburgh cookbook, and that they got it from a Pittsburgh convent.

Easter Bread

1. Dissolve 2 pkg dry yeast in 1/2 cup warm water
2. Measure 1 1/2 cups warm water, 1 cup milk, 3/4 cup lard or shortening (melted), 1 tbsp salt and 1 cup sugar into a bowl
3. Add the yeast mixture
4. Beat 4 egg yolks and 2 whole eggs (all at room temp) and add to milk mixture
5. Add 10-11 cups flour, 2 cups at a time - keep adding and working in until dough is no longer sticky.
6. Grease large bowl or pan
7. Let dough rise in pan in a warm place for 2 hours
8. Punch down lightly
9. Let rise 45 minutes longer
10. Form into loaves - pieces of dough may be stretched into long strips and then braided, we usually get 3 loaves.
11. Let rise 1 1/2 to 2 hours
12. Brush with egg
13. Bake at 350 for 45 minutes

prep time 30 min
total rising time 5 hrs
baking time 45 min