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Let’s be trustworthy, I don’t want an excuse to bake bread—but when Easter offers me a cause to bust out a golden braided loaf, I’m going for it. This Braided Easter Bread seems fancy (your family will likely be impressed), nevertheless it’s surprisingly easy to tug off—and the payoff is large. Delicate, wealthy, barely candy, and completely slather-worthy with butter and jam.
We grew up with home made Easter bread on the desk—often made by hand, with a number of robust opinions about braiding method. Today, I let the mixer do the onerous work, however the outcome nonetheless brings that very same cozy nostalgia to the vacation desk—with far much less mess on the counter.
Why You’ll Love This Easter Bread
- It seems spectacular – nevertheless it’s not onerous. Braiding the dough may sound fancy, nevertheless it’s surprisingly forgiving (even when yours seems… summary).
- Delicate, wealthy, and buttery. This isn’t your common loaf—it’s pillow-soft with a delicate sweetness that pairs superbly with butter, jam, or a slice of cheese.
- Good for Easter, or any weekend. Whether or not it’s in your brunch desk or only a cozy Sunday bake, it matches the vibe.
- Make-ahead pleasant. Bake it the day earlier than, and it’s nonetheless wonderful the following morning—bonus factors in the event you toast a slice.
- Custom with a twist. It brings all of the consolation of a traditional Easter bake, with a bit much less stress and a complete lot of taste.
Earlier than You Begin – Suggestions, Substances & Secrets and techniques
- Let’s speak yeast. We’re utilizing lively dry yeast, so it must be proofed. That fast 5-minute wait in heat water with a little bit of sugar is your manner of checking that the yeast is alive and able to work its magic. If it doesn’t foam, toss it—it’s both expired or simply moody.
- Flour energy. You’ll want round 6½ cups of all-purpose flour, however begin with 6 cups and add extra as wanted. You’re aiming for a barely sticky dough that pulls away from the perimeters of the bowl—not one thing that sticks to your elbows. If it’s tremendous dry, it’ll offer you dense bread. We wish fluffy and light-weight.
- Butter issues. Melted unsalted butter provides richness, and sure, you’re utilizing a complete cup—don’t panic. That is Easter bread, not a salad. The butter makes the crumb extremely tender, so don’t skimp.
- Eggs = richness + construction. This dough makes use of 5 eggs, which is a part of what makes it so smooth, wealthy, and yellow-toned. Room temperature eggs combine higher, so pull them out early.
- Knead such as you imply it. Whether or not you utilize a stand mixer or your palms, knead for a strong 5–7 minutes till easy and elastic. Your dough ought to really feel smooth and a bit cheesy however not moist. And sure, your arms will thanks later.
- The rise wants heat. Dough loves a comfortable, draft-free spot. I like to make use of my oven with the sunshine on or place the bowl close to a sunny window. In case your kitchen is chilly, give it a bit additional time—it ought to double in dimension earlier than shaping.
- To braid or to not braid? Braiding seems stunning, and it’s not onerous when you attempt it. Divide the dough into 3 strands per loaf, roll them into logs, and braid such as you’re making a friendship bracelet. Simply thicker. And with extra carbs.
- Egg wash = bakery shine. Brush the loaves with a overwhelmed egg earlier than baking for that beautiful golden end. Sprinkle with sesame or poppy seeds for a bit additional texture and visible aptitude.
- Loaf pan or freeform? Completely your name. Loaf pans offer you a taller, extra structured loaf. Freeform on a baking sheet lets that braid shine. Simply grease your pans or line your sheet with parchment.
Baking Troubleshooting – As a result of Typically Dough Has a Thoughts of Its Personal
- Dough didn’t rise? Verify your yeast—did it foam throughout proofing? If not, it’s time for a contemporary packet. Additionally be certain your liquids weren’t too scorching (something over 115°F can kill yeast quicker than you possibly can say “flatbread”).
- Dough is just too sticky? Don’t panic—add flour one tablespoon at a time. However cease as soon as it’s cheesy and elastic. Over-flouring = dense bread.
- Bread didn’t bake via? Each oven is totally different. In case your bread is golden outdoors however nonetheless doughy inside, tent it with foil and bake for an additional 5–10 minutes.
- Crust too pale? Give it an additional egg wash move or prolong your bake time a couple of minutes longer. You need that bakery-worthy golden glow.
- Backside too darkish? Use the center rack and double up your baking sheet if wanted. Typically the warmth from the underside coils can get a bit aggressive.
Within the bowl of your stand mixer, mix the lively dry yeast with lukewarm water and a little bit of sugar. Stir and let it sit for about 5 minutes. You wish to see some foam—that’s your yeast saying “I’m alive!”
Add the remainder of the sugar, heat milk, melted butter, eggs, salt, and 6 cups of flour to the bowl. Utilizing your dough hook, combine on low velocity till the dough begins pulling away from the perimeters. Add extra flour, a tablespoon at a time, if it’s too sticky. You’re aiming for a smooth, barely cheesy dough that also cleans the perimeters of the bowl. Let it knead for five–7 minutes.
Switch the dough to a greased bowl, spray the highest of the dough with cooking spray, then cowl the bowl with plastic wrap. Let it rise in a heat, draft-free spot till doubled in dimension—about 1 hour. This can be a nice time to make a espresso and stare at your rising dough like a proud father or mother.
Punch down the dough, then divide it in half. For every half, divide into 3 equal items, roll them into lengthy ropes, and braid such as you’re on Nice British Bake Off. Pinch the ends to seal. You may place them on parchment-lined baking sheets or into greased 12-inch loaf pans.
Cowl and let the loaves rise once more till puffy and practically doubled in dimension, about half-hour. They need to look good and plump—like they’ve had a really enjoyable nap.
Brush the tops generously with egg wash, then sprinkle with sesame seeds (or poppy seeds in the event you’re feeling fancy). Bake at 350°F (175°C) for about half-hour, or till deep golden brown and your kitchen smells like a bakery.
Let the bread cool within the pans for about 10 minutes, then switch to a wire rack. Slice when it’s heat however not scorching—belief me, endurance is difficult right here however value it.
How To Serve
This bread is the definition of versatile. Heat slices with butter? All the time a win. Slather on some jam, honey, or a dollop of ricotta and a drizzle of honey for that brunch-y I-have-my-life-together vibe.
You can even go full Easter unfold: serve it alongside roast lamb, ham, or turkey as a smooth, buttery facet. Leftovers? They make unbelievable French toast or bread pudding the following day—in the event you handle to have any, that’s.
And in the event you’re like me, don’t overthink it—simply tear off a bit and luxuriate in it straight from the cooling rack. No judgment right here.
Ceaselessly Requested Questions
What is taken into account lukewarm water for yeast?
Lukewarm means round 100°F to 110°F (38°C to 43°C)—heat to the contact however not scorching. If it appears like bathwater, you’re good. Too scorching and also you’ll kill the yeast (RIP little guys), too chilly and so they’ll simply sit there doing nothing.
Can I make the dough forward of time?
Completely. After the primary rise, cowl and refrigerate the dough in a single day. Let it come to room temp earlier than shaping and persevering with with the second rise. Good in the event you’re planning forward for brunch or simply wish to sleep in (relatable).
How do I enhance Easter bread?
Historically, you possibly can press coloured Easter eggs (uncooked or hard-boiled) into the braid earlier than baking. Simply nestle them into the dough after shaping. You can even get fancy with coloured sprinkles or use poppy or sesame seeds for that traditional bakery look. Optionally available—however extremely inspired for additional Easter aptitude.
Can I freeze the bread?
Sure! As soon as absolutely cooled, wrap the loaf tightly in plastic wrap and foil, then freeze for as much as 2 months. Thaw at room temp and heat within the oven earlier than serving. It reheats superbly.
How lengthy does it keep contemporary?
This bread is finest inside 2–3 days at room temperature. Retailer it in an hermetic container or bread bag. If it begins to dry out? French toast to the rescue.
Can I add raisins or citrus zest?
Completely! Add a handful of raisins, dried cranberries, or a little bit of orange/lemon zest to the dough earlier than kneading. It offers it a bit additional sweetness and makes it extra conventional in some European variations.
Strive These Scrumptious Bread Recipes Subsequent
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Easter Bread
This Braided Easter Bread is a smooth, wealthy, golden loaf with only a contact of sweetness. Superbly braided, buttery, and excellent for Easter brunch or any special day.
Earlier than You Start! In case you make this, please depart a evaluate and ranking letting us know the way you preferred this recipe! This helps our enterprise thrive & proceed offering free recipes.
Directions
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Add the yeast, ½ cup of water, and a pair of teaspoons of the sugar to the bowl of your mixer, stir and let it sit for five minutes till the yeast begins to activate and foam.
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Add the remaining sugar, milk, melted butter, eggs, salt and 6 cups of the flour. Use the dough hook to combine on low velocity, till the dough principally comes clear from the facet of the bowl. Add the remaining flour as wanted. I used the total 6½ cups of flour. The dough must be sticky nevertheless it ought to come clear from the facet of the bowl. Be certain that to combine for about 5 to 7 minutes.
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Spray a big bowl with cooking spray, place the dough within the bowl and spray the dough itself with a little bit of cooking spray. Cowl the bowl with plastic wrap. Let the dough rise in a heat, draft-free setting till doubled in dimension, about 40 minutes to an hour. As soon as doubled in dimension, punch it all the way down to launch a few of the air out.
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Divide the dough in half. I favor to braid these loaves, however you too can simply roll out each bit of dough right into a loaf and place it into greased loaf pans. I favor to do a 3 strand braid. To take action lower every half into 3 items, and roll each bit into lengthy strips a few foot lengthy. Braid and repeat with remaining dough.
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Preheat the oven to 350°F.
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You may both place them on a baking sheet lined with parchment paper, or when you have 12-inch loaf pans, grease them properly with cooking spray and place the loaves in them. Allow them to rise a second time till doubled in dimension in a heat, draft-free setting. Ought to take about half-hour.
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Brush the loaves with the egg wash throughout. Sprinkle with sesame seeds or poppy seeds. Bake the bread for half-hour or till golden brown. If utilizing loaf pans, allow them to cool for 10 minutes within the pans earlier than transferring them to a cooling rack to complete cooling.
Notes
- Don’t rush the rise: Give that dough time to double in dimension each occasions—speeding it gives you dense bread, and nobody needs that on a vacation.
- Yeast 101: Be certain that your yeast foams throughout proofing. If it doesn’t, begin over. It’s the spine of this entire operation.
- Braid your manner: Conventional 3-strand braid works nice, however in the event you’re feeling assured (or reckless), attempt a 4- or 6-strand for additional aptitude. YouTube is your buddy.
- Loaf pan vs baking sheet: Loaf pans = structured, tall loaves. Baking sheet = freeform, bakery-style braid. Each scrumptious.
- Make it festive: Tuck just a few dyed Easter eggs into the braid (simply don’t eat the uncooked ones after baking). Or go candy with icing drizzle post-bake.
- Leftovers? Don’t waste them. Use slices for French toast, bread pudding, or perhaps a candy breakfast sandwich. Belief me, it’s chef’s kiss.
Vitamin Data
Serving: 1sliceEnergy: 234kcal (12%)Carbohydrates: 31g (10%)Protein: 6g (12%)Fats: 10g (15%)Saturated Fats: 5g (31%)Polyunsaturated Fats: 1gMonounsaturated Fats: 3gTrans Fats: 0.3gLdl cholesterol: 67mg (22%)Sodium: 170mg (7%)Potassium: 74mg (2%)Fiber: 1g (4%)Sugar: 5g (6%)Vitamin A: 313IU (6%)Vitamin C: 0.02mgCalcium: 33mg (3%)Iron: 2mg (11%)
Discover: Vitamin is auto-calculated to your comfort. The place related, we advocate utilizing your individual diet calculations.
Initially Revealed January 2012.
