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4.6 from 18 votes

Easter Bread

Jump to RecipePrintRate
By: Joanna Cismaru •6/17/22 15 Comments

This post may contain affiliate links. Please read my disclosure policy.

This Easter Bread is easier to make than it looks and it’s the perfect addition to your Easter supper! This tasty loaf is ideal for bread puddings and simply delicious served with butter and jam.

easter bread on a cutting board cut into slices
Table of Contents Open
  • Delicious Easter Bread
  • Easter Bread Highlights
  • Ingredients You’ll Need
  • How To Make Easter Bread
    • Make The Dough
    • Assemble And Bake:
  • What Is Easter Bread?
  • Where Did The Name Come From?
  • Other Ways To Decorate Easter Bread
  • What If I Don’t Have A Stand Mixer?
  • Expert Tips
  • Best Place For Dough To Rise
  • How To Serve
  • Storing Fresh Bread
  • More Delicious Bread Recipes To Try
  • Braided Easter Bread
    • Ingredients
    • Instructions
    • Equipment
    • Notes
    • Nutrition Information
  • Did You Make This?

Delicious Easter Bread

I love making bread, especially for the holidays. With Easter coming up, I wanted to share this great braided Easter Bread recipe! I love everything about baking bread, from kneading the dough, to the wonderful aromas that waft through the house as the bread is baking.

The texture is super soft on the inside with that gorgeous glossy finish from the egg wash on the outside; making it ideal to use for bread puddings. This Easter bread is strikingly impressive and while it may look like there is an extensive list of ingredients and steps, this bread is worth the endeavour.

fluffy easter bread on a cutting board

Easter Bread Highlights

  • Incredibly Light And Fluffy. Similar to a brioche bread, this bread is slightly sweet, soft and incredibly fluffy. Perfect to enjoy with some butter and jam with your morning coffee.
  • Quite Simple To Make. If you’re scared of breads made with yeast, don’t be. The mixer does all the work.
  • Very Versatile. While I love mine just with some butter and jam, this Easter bread is perfect in bread puddings, or great for French toast.

Ingredients You’ll Need

overhead shot of ingredients needed to make easter bread
  • Milk – I used 2% Lactose Free, but any milk will do. It needs to be at around 110°F degrees, I usually just pop it in the microwave for 1 minute.
  • Butter –  I always use unsalted butter, especially in breads, because we already add salt, so this way I can control how much salt is added to my bread. Did you know that small quantities of butter is added to breads because it results in a higher rise and a crisper crust!
  • Sugar – Granulated. Sugar is important when making bread, it’s what makes it soft and tender by absorbing some of the water and slowing down the formation of gluten strands. It’s what feeds the yeast.
  • Water – Lukewarm. Lukewarm water is between 98 and 105°F.
  • Yeast – I used active dry yeast today. You can use instant yeast as well, the difference really is that active dry yeast needs to be activated first, whereas with instant yeast it’s not necessary.
  • Eggs – Large.
  • Flour – I used all-purpose flour.
  • Salt – Believe me, salt makes all the difference, so don’t skip this!
  • Sesame Seeds – For the top! You can also substitute with poppy seeds.

How To Make Easter Bread

process shots showing how to make easter bread dough

Make The Dough

  1. Activate The Yeast. Add the yeast, ½ cup of water, and 2 teaspoons of the sugar to the bowl of a stand mixer, stir and let it sit for 5 minutes until the yeast starts to activate and foam.
  2. Make The Dough. Add the remaining sugar, milk, melted butter, eggs, salt and 6 cups of the flour to the yeast mixture. Use the dough hook attachment to mix on low speed, until the dough basically comes clean from the side of the bowl. Add the remaining flour as needed. I used the full 6½ cups of flour. The dough should be sticky but it should come clean from the side of the bowl. Make sure to mix for about 5 to 7 minutes.
  3. First Rise. Spray a large bowl with cooking spray, place the dough in the bowl and spray the dough itself with a bit of cooking spray. Cover the bowl with plastic wrap. Let the dough rise in a warm, draft-free environment until doubled in size, about 40 minutes to an hour. Once doubled in size, punch it down to release some of the air out.
process shots showing how to assemble and bake easter bread

Assemble And Bake:

  1. Shape Into Loaves. Divide the dough in half. I prefer to braid these loaves, but you can also just roll out each piece of dough into a loaf and place it into greased loaf pans. I prefer to do a 3 strand braid. To do so cut each half into 3 pieces, and roll each piece into long strips about a foot long. Braid and repeat with remaining dough.
  2. Preheat The Oven. Preheat the oven to 350°F.
  3. Second Rise. You can either place them on a baking sheet lined with parchment paper, or if you have 12-inch loaf pans, grease them well with cooking spray and place the loaves in them. Let them rise a second time until doubled in size in a warm, draft-free environment. Should take about 30 minutes.
  4. Bake. Brush the loaves with the egg wash all over. Sprinkle with sesame seeds or poppy seeds. Bake the bread for 30 minutes or until golden brown. If using loaf pans, let them cool for 10 minutes in the pans before transferring them to a cooling rack to finish cooling.
a braided easter bread on a cutting board

What Is Easter Bread?

A slightly sweetened bread traditionally served on Easter Sunday. In many European countries, there are numerous traditions encompassing the use of bread during the Easter holiday. It is widely known that bread is significant for religious purposes.

Where Did The Name Come From?

The word “Easter” comes from “Eostre,” the name of the Anglo-Saxon goddess of light and spring. Each year, individuals would make special dishes to honor her in hopes that the year would be filled with fertility and prosperity.

Bread played a special role and some say that celebrating with it dates back to ancient times.

Other Ways To Decorate Easter Bread

There are many ways to decorate Easter bread. Another popular way is to make Italian Easter breads which are basically wreaths sprinkled with sprinkles with colored eggs in the middle of each wreath.

What If I Don’t Have A Stand Mixer?

No problem, you can always make the dough by hand. Simply mix everything together in a large bowl, then transfer the dough to a floured surface and knead the dough by hand for about 10 to 15 minutes, until the dough is smooth and elastic.

two easter bread loaves in loaf pans

Expert Tips

  1. Consistency is Key – This dough is very soft. If you find that your dough is too wet add some more flour! Just a little bit at a time until you get the correct consistency.
  2. Activate Your Yeast if Necessary! – If using active dry yeast, make sure you activate it first by dissolving it in a bit of warm water – no need if you are using instant yeast. If it does not begin to froth up, do not continue with the recipe.
  3. Use Fresh Yeast – Always check the expiration date on your yeast and make sure it hasn’t expired. All your yeast products whether it’s in a jar or a package should be stamped with a “Best if Used by” date. Always make sure you check this date, even when you purchase the yeast, who knows it could have been on the shelf past its expiry date.
  4. Storing Yeast – To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard. However, you can also store your yeast in the fridge or freezer. If you do store it in the freezer and need to use yeast for your baking, make sure you take out the amount you need and let it sit at room temperature for at least half hour before using.
  5. Keep Refrigerated After Opening! – Once your yeast package or jar has been opened, you must refrigerate the yeast or freeze it in an airtight container.
  6. Yeast is a living organism and over time it will lose activity – even if you’ve never opened the jar or package! If you don’t bake often, buy a smaller yeast package rather than a big jar.

Best Place For Dough To Rise

Dough thrives in a warm, draft-free environment. If your oven has a “proof” function, then use it. The “proof” function preheats the oven to 100°F degrees, causing a warm, but not hot environment for your dough to rise nicely.

If your oven doesn’t have this “proof” function, I would still use the oven. What I usually do is preheat the oven to 200°F degrees, or whatever the lowest setting is for it. Once it reaches that temperature, turn off the oven, then place the dough in there to rise. This will speed up the proofing process tremendously.

overhead shot of easter bread on a cutting board cut into slices

How To Serve

If you like jam with your bread, this is for you. Easter bread is glorious with a jam or fresh lemon curd, the soft texture of the bread is like nothing else. You could even toss some butter and a sprinkle of cinnamon sugar to make a homemade cinnamon roll! Easter bread is also the perfect bread to use for bread pudding, or French toast! Even if you are serving it as is at dinner, it is sure to be a hit.

Storing Fresh Bread

It’s best to store your homemade bread at room temperature in a cool dry place for up to 2-3 days. Heat and humidity can cause your bread to mold and storing it in the refrigerator can turn it stale quickly.

To keep your Easter bread soft, store in an plastic bag or bread box.

a couple slices of easter bread buttered

More Delicious Bread Recipes To Try

  • No Knead Dutch Oven Crusty Bread
  • Raisin Bread
  • Hawaiian Sweet Rolls
  • Sunflower Bread
  • Pasca – Romanian Easter Bread
  • Brioche Bread
  • Portuguese Sweet Bread Rolls
  • Parker House Rolls
  • Watermelon Look Alike Raisin Bread
  • Challah
  • Texas Roadhouse Rolls
  • Easy Focaccia

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

overhead shot of two loaves of braided Easter bread on a cooling rack
Print
4.56 from 18 votes

Braided Easter Bread

Prep 45 minutes
Rising time 1 hour 15 minutes
Cook 30 minutes
Total 2 hours 30 minutes
Rate Recipe
This Easter Bread is easier to make than it looks and it's the perfect addition to Easter supper! This tasty loaf is ideal for bread puddings and simply delicious served with butter and jam.
24

Ingredients

  • 1 tablespoon active dry yeast
  • ½ cup water (lukewarm)
  • ½ cup sugar
  • 1 cup milk (warmed to 110F°)
  • 1 cup butter (unsalted, melted)
  • 5 large eggs
  • 1½ teaspoon salt
  • 6½ cups all-purpose flour (or as needed)
  • 1 egg (beaten, for egg wash)
  • 2 tablespoons sesame seeds

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Prep the yeast: Add the yeast, ½ cup of water, and 2 teaspoons of the sugar to the bowl of your mixer, stir and let it sit for 5 minutes until the yeast starts to activate and foam.
  • Make the dough: Add the remaining sugar, milk, melted butter, eggs, salt and 6 cups of the flour. Use the dough hook to mix on low speed, until the dough basically comes clean from the side of the bowl. Add the remaining flour as needed. I used the full 6½ cups of flour. The dough should be sticky but it should come clean from the side of the bowl. Make sure to mix for about 5 to 7 minutes.
  • First Rise: Spray a large bowl with cooking spray, place the dough in the bowl and spray the dough itself with a bit of cooking spray. Cover the bowl with plastic wrap. Let the dough rise in a warm, draft-free environment until doubled in size, about 40 minutes to an hour. Once doubled in size, punch it down to release some of the air out.
  • Shape into loaves: Divide the dough in half. I prefer to braid these loaves, but you can also just roll out each piece of dough into a loaf and place it into greased loaf pans. I prefer to do a 3 strand braid. To do so cut each half into 3 pieces, and roll each piece into long strips about a foot long. Braid and repeat with remaining dough.
  • Preheat oven: Preheat the oven to 350°F.
  • Second rise: You can either place them on a baking sheet lined with parchment paper, or if you have 12-inch loaf pans, grease them well with cooking spray and place the loaves in them. Let them rise a second time until doubled in size in a warm, draft-free environment. Should take about 30 minutes.
  • Bake: Brush the loaves with the egg wash all over. Sprinkle with sesame seeds or poppy seeds. Bake the bread for 30 minutes or until golden brown. If using loaf pans, let them cool for 10 minutes in the pans before transferring them to a cooling rack to finish cooling.

Equipment

  • KitchenAid Classic 4.5 Quart Stand Mixer
  • Glass Mixing Bowl Set (3 piece)
  • Basting and Pastry Brush
  • 12-inch Loaf Pan

Notes

  1. This recipe yields 2 loaves.
  2. Nutritional information is per slice and assumes 12 slices per loaf.
  3. Please note that this dough is very soft and a bit sticky. If you find that your dough is too wet add some more flour, a little bit at a time. 
  4. Always check the expiration date on your yeast and make sure it hasn’t expired. All your yeast products whether it’s in a jar or a package should be stamped with a “Best if Used by” date. Always make sure you check this date, even when you purchase the yeast, who knows it could have been on the shelf past its expiry date.
  5. To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard. However, you can also store your yeast in the fridge or freezer. If you do store it in the freezer and need to use yeast for your baking, make sure you take out the amount you need and let it sit at room temperature for at least half hour before using.
  6. Once your yeast package or jar has been opened, you must refrigerate the yeast or freeze it in an airtight container.
  7. One thing to remember about your yeast, is that it is a living organism and over time it will lose activity, even if you’ve never opened the jar or package. So if you don’t bake often, buy the smaller yeast packages rather than a big jar of yeast.

Nutrition Information

Serving: 1sliceCalories: 236kcal (12%)Carbohydrates: 31g (10%)Protein: 6g (12%)Fat: 10g (15%)Saturated Fat: 6g (38%)Cholesterol: 67mg (22%)Sodium: 169mg (7%)Potassium: 77mg (2%)Fiber: 1g (4%)Sugar: 5g (6%)Vitamin A: 319IU (6%)Calcium: 32mg (3%)Iron: 2mg (11%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

overhead shot of two loaves of braided Easter bread on a cooling rack

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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15 Comments
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Margo
Margo
Posted: 10 months ago

5 stars
I’ve just found your page and trying to make a recipe each week SO far everyone I’ve tried has been GREAT !! Including this one – Came out perfect.

0
Reply
Susan Becker
Susan Becker
Posted: 10 months ago

5 stars
Hi Jo, I made your Easter bread. It turned out perfect! The dough was so easy to work with as you said it is soft and very pliable. My family loved it. I gave my son one loaf and kept one for myself. Thank you for all your hard work putting all these great recipes together for us. You and King Arthur Flour are my 2 go to sites for baking and cooking.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Susan Becker
Posted: 10 months ago

So glad you liked it! 🙂

0
Reply
Colleen Malecek
Colleen Malecek
Posted: 11 months ago

I was going to try to use sourdough starter but it was too complicated to transfer so I did end up using your full recipe cut in half.

0
Reply
Colleen Malecek
Colleen Malecek
Posted: 11 months ago

My bread turned out beautiful! I cut the recipe in half and only made one loaf. It came out light and a bit crumbly? Maybe similar to cornbread? Is that the correct texture or did I do something wrong?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Colleen Malecek
Posted: 11 months ago

Oh no, it shouldn’t be crumbly at all, should have the texture of a brioche bread. Maybe it was your yeast, hard to tell.

0
Reply
Colleen Malecek
Colleen Malecek
Posted: 11 months ago

Could I use sourdough starter and all purpose King Arthur flour in this recipe?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Colleen Malecek
Posted: 11 months ago

Yeah you should be able to.

0
Reply
Cindy Suter
Cindy Suter
Posted: 11 months ago

Hello…Recipe states to bake bread for 30 minutes if using loaf pans. But it doesn’t say how long to bake if using cookie sheet.
Thank you….love all your recipes.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Cindy Suter
Posted: 11 months ago

Thanks, Cindy! It’s about the same time either way, totally depends on your oven. The bread is done when the internal temperature reaches 190°F.

0
Reply
Reggie
Reggie
Posted: 2 years ago

5 stars
The best home baked bread I ever had. I made this on Easter Sunday and I was amazed by the result. The bread is super soft and tasty even after few days. Everyone in my family loves it and definitely make this again. Thank you for sharing your recipe😀

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Reggie
Posted: 2 years ago

That’s so great to hear! We’re glad everyone loved it 🙂

0
Reply
Kp
Kp
Posted: 2 years ago

Hi Jo!!!! I love your stuff so much… anyways I’m making this tomorrow morning and again I only have 9 inch loaf pans… should I lower the temp and cook longer or do I think it will be ok at that temp?

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Kp
Posted: 2 years ago

It should be just fine at this temperature! Just keep a close eye on them as you may not need as much time.

0
Reply
Mary
Mary
Posted: 5 years ago

5 stars
One of my favourites. My family loves this recipe!

0
Reply

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Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
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