Amelia's Easter Egg Bread ___

Amelia's Easter Egg Bread



  • 3.33 cups all purpose flour
  • 0.5 cup sugar
  • 0.33 cup milk
  • 0.5 teaspoon salt
  • 2 tablespoons butter, margarine, shortening, or oil
  • 0.5 cup warm water
  • 1 packet active dry yeast
  • 2 large eggs
  • 0.5 cup raisins or 0.25 cup raisins and 0.25 cup candied fruit
  • 0.25 cup finely chopped almonds (optional)
  • 0.5 teaspoon anise extract (optional)
  • 6 tinted but raw eggs
  • 1 egg for egg wash


Scald the milk, and then stir in the butter. Set aside to cool to lukewarm.

If desired, proof the yeast in the water into which 2 t of the sugar has been added, and which has been warmed to 100oF.

Pour the milk mixture, eggs, water, yeast, sugar, salt and anise extract into large bowl.

Stir in 1 cup of flour and beat until smooth.

Add 2 more cups of flour to make a soft dough, adding additional water or flour as necessary.

Turn out the dough on a lightly floured board and knead for about 8 minutes, until the dough is smooth and elastic.

Put the dough into a greased bowl, and flip it over to grease the top. Cover with plastic wrap and let rise in a warm place until doubled in bulk—about 1 hour.

Turn out on a lightly floured board and thoroughly knead in the raisins, candied fruit and almonds.

Divide the dough in halves, and roll each half into a rope about 1 inch in diameter and 2 feet long.

Twist the ropes together and arrange them in a circle on a greased or parchment-lined baking sheet. Wet the ends of the ropes so they can be firmly joined.

Gently spread the twist at regular intervals and insert the tinted eggs; the number of twists will determine how many eggs are required.

Lightly grease the dough, cover with plastic wrap, and set aside in a warm place to rise until doubled in bulk—about 40 minutes.

Preheat the oven to 350oF.

Gently brush the dough with one beaten egg to create a shiny finish on the baked bread.

Bake for about 30 to 35 minutes, until the bread is golden.

Remove from the oven and carefully place on a rack to cool. Hold the bread evenly while transferring to the rack or it may split apart near one of the eggs.