Here's a way to make your Easter feast even more memorable with a bread that looks as good as it tastes. Soft, mildly sweet, and oh-so-versatile, this Easter bread might just become your new favorite.
1 cup whole milk, warmed
2 eggs, lightly beaten
3 tablespoons butter, melted
1/2 cup granulated sugar
1 teaspoon salt
3 cups bread flour
1 packet (2.25 teaspoon) dry active yeast
2/3 cup raisins, optional
Combine the ingredients in a bread machine as directed by the machine manufacturer. Do not use a delay start setting. Set the machine to basic white bread with a light crust.
When the bread has finished the baking cycle, remove the pan from the machine and let the bread cool in the pan for 5 minutes. Remove the bread from the pan and let cool completely on a wire rack before slicing or storing in an airtight container.
Let all ingredients come to room temperature before mixing.
Add spices or citrus zests to the dough for added flavor.
Soak the raisins in warm water or rum beforehand to plump them up for a better texture.
Check the dough during the mixing stage for elasticity; it should be smooth and not overly sticky.
Warming the milk helps to activate the yeast more effectively, encouraging it to grow and produce carbon dioxide, which makes the bread rise. Warm milk also dissolves the sugar and salt better, allowing for an even distribution in the dough.
While you can substitute some of the bread flour with whole wheat flour, it will change the texture and rise of the bread. Whole wheat flour can make the bread denser, so consider using a mix of both for a lighter loaf.
You can experiment with different flavors! Try adding orange or lemon zest for a citrusy twist, or spices like cinnamon or nutmeg for warmth. Nuts or other dried fruits can also be added to the dough.
No, the raisins are optional. You can omit them entirely or replace them with other dried fruits, chocolate chips, or nuts.
Once completely cooled, store the bread in an airtight container at room temperature. It can last for about 3-4 days.
Wrap it tightly in plastic wrap, then place it in a freezer bag or airtight container. It can be frozen for up to 3 months. Thaw at room temperature.
Using the delay start can lead to issues with yeast activation and potentially spoilage of ingredients, particularly if the milk has warmed and sits too long. Starting immediately allows for the best rise and texture.
The bread is done when it has risen nicely and is golden brown on top. A digital thermometer can also be used; the internal temperature should reach about 190 degrees F to 200 degrees F.
A simple glaze can be made with powdered sugar and milk or cream, drizzled over the cooled bread for added sweetness and shine. You could also use a simple syrup flavored with vanilla or almond extract.
Bread Machine: This is needed for mixing, kneading, and baking the Easter bread. Follow the manufacturer's instructions for the correct settings, using the basic white bread option.
Measuring Cups and Spoons: For measuring the ingredients, including liquids like milk and melted butter, as well as dry ingredients such as flour and sugar.
Mixing Bowl: While the bread machine performs most tasks, a mixing bowl may be useful for first combining the warm milk and yeast if required by the specific machine instructions.
Wire Rack: For letting the bread cool completely after baking, which helps maintain the texture and flavor of the bread.
Honey Butter: Spread honey butter over slices of the Easter bread to bring out its sweetness. The creamy texture of the butter complements the soft, fluffy nature of the bread, while the honey adds a floral sweetness.
Fruit Preserve: Pair with apricot or strawberry preserves to add a fruity flavor that brightens the overall taste.
Chocolate Spread: A chocolate hazelnut spread can turn the Easter bread into a decadent treat.
Cinnamon Sugar: Dust cinnamon sugar on top of warm slices for a simple yet flavorful topping.
Savory Cheese: Serve with a mild cheese like mozzarella or a cream cheese spread. The creaminess complements the bread's texture and adds a savory contrast.
Overnight French Toast: Use slices of Easter bread the next day to make a rich, custardy French toast.
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reviews & comments
September 16, 2013
Milk should be warm...not cold or hot and eggs room temperature. I have used this recipe three times. Each time I mixed on dough setting in bread machine removed and baked in oven. See previous comment on further instructions.
I thought I followed the recipe exactly but neither time did it rise. What is wrong? It was actually raw in the middle.
April 10, 2009
Yes, this is what I was looking for. This is the real sweet Easter bread. Thank you!
April 16, 2004
I have been searching for a recipe for my bread machine for years. I have my mothers original to compare it with, but couldn't find what I wanted until now. I made this recipe for the first time & my family rated it "better than Grandmom's" I can't ask for more than that!!!! I didn't cook it in the machine, as I have found that large loaves don't turn out so well in mine. Iadded 1/2 cup of raisins, divided it in 2 (9x4pans) re-raised & baked for 35 minutes at 350 degrees. It was wonderfully easy & tasty.