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.
- Dissolve 2 pkg dry yeast in 1/2 cup warm water
- 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
- Add the yeast mixture
- Beat 4 egg yolks and 2 whole eggs (all at room temp) and add to milk mixture
- Add 10-11 cups flour, 2 cups at a time - keep adding and working in until dough is no longer sticky.
- Grease large bowl or pan
- Let dough rise in pan in a warm place for 2 hours
- Punch down lightly
- Let rise 45 minutes longer
- Form into loaves - pieces of dough may be stretched into long strips and then braided, we usually get 3 loaves.
- Let rise 1 1/2 to 2 hours
- Brush with egg
- Bake at 350 for 45 minutes
prep time 30 min
total rising time 5 hrs
baking time 45 min