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Sweet and Savoury Bread
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- Braided Easter Bread
Makes 1 x 1 pound loaf 2 ½ cups all-purpose flour, divided ¼ cup white sugar 1 teaspoon salt 1 (.25 ounce) package active dry yeast ⅔ cup milk 2 tablespoons butter 2 eggs 5 whole - Bunny Bread
2 packs yeast, quick rise ½ cup sugar 1 ½ teaspoons salt 4 ½ cups flour, divided 6 tablespoons margarine 1 cup water 2 eggs, large reserve 1 egg white 8 Hershey kisses, milk chocolate 1 - Chocolate Bunny Bread
3 ¼ to 3 ¾ cups all-purpose flour, divided ⅔ cup sugar ⅓ cup unsweetened coca powder 2 packs rapid rise yeast ¾ teaspoon salt ⅔ cup milk ¼ cup water ¼ cup butter/margarine 1 - Easter Bread Ring
Makes 1 loaf 5 eggs ¼ cup white sugar 1 teaspoon salt 1 (.25 ounce) package active dry yeast 3 cups all-purpose flour ⅔ cup milk 2 tablespoons butter 2 eggs, room temperature ½ cup - Easter Crown Bread
3 to 3 ½ cups all-purpose flour (divided use) ¼ cup granulated sugar 1 package active dry yeast 1 teaspoon salt ⅔ cup warm milk 2 tablespoons softened butter or margarine 2 eggs ½ cup - Easter Rolls
2 pkg. dry yeast with ½ cup warm water ⅔ cup margarine ⅔ cup sugar 1 ½ cups hot water 2 beaten eggs 1 tsp. salt 6 cups - Greek Easter Bread 1
3 ½ lb (one and a half kilos) flour 14 oz. (400g) sugar 12 oz. (320g) butter 8 oz. (225g) milk 3 ½ oz (100g) yeast 8 eggs 1 tsp. mastic, crushed ½ tsp. of mahlepi (an oriental seed-type - Greek Easter Bread 2
(Tsoureki)
1 cup milk ½ cup sweet butter 1 pack active dry yeast ½ cup granulated sugar 1 teaspoon salt 2 eggs; beaten 5 tablespoons orange juice, divided 1 tablespoon grated orange rind 5 ½ cups sifted - Italian Easter Bread
Makes 1 loaf 3 cups all-purpose flour ¼ cup sugar 1 pkg. active dry yeast 1 tsp. salt ⅔ cup warm milk (120-130°F) 2 tbsp. butter, softened 7 eggs ½ cup mixed candied fruit, chopped ¼ - Resurrecting Rolls
¾ cup warm water 1 large egg 3 cups flour 1 tsp. salt 3 tbs. sugar 6 tbs. butter 3 tbs. dry milk 1½ tsp. yeast ½ cup butter 1 cup sugar 1 tbs. cinnamon 24 - Romano Cheese Easter Bread
Makes 2 – 9 x 5 loaves 1 cup warm milk (110 degrees F/45 degrees C) 2 (.25 ounce) packages active dry yeast 2 ½ cups all-purpose flour 6 eggs 1 ½ cups grated Romano cheese 1 tablespoon
