Easter Bread
This light and airy bread is just sweet enough to go along with your traditional Easter dinner. (Add up to 1/2 teaspoon almond extract with the eggs if you prefer it a little sweeter.) Make it the day before, and if you have any left over, make amazing French toast with it the day after!
Equipment
- 1 Stand Mixer With paddle attachment
- 1 Small Saucepan
- 1 Large Mixing Bowl For dough rising
- 1 Baking Sheet
- 1 Pastry Brush For egg wash
Ingredients
Main
- One 1/4-ounce packet active dry yeast 2 1/4 teaspoons
- 6 cups all-purpose flour plus more for the work surface and kneading
- 2/3 cup sugar
- 1 1/3 cups milk
- 6 tablespoons unsalted butter plus more for greasing the bowl
- 1 teaspoon fine salt
- 2 large eggs lightly beaten, plus 1 lightly beaten for egg wash
- 1/3 cup sliced skin-on almonds
- 1 tablespoon mini white nonpareils
Instructions
- Pour 1/3 cup warm water (about 110 degrees F) into the bowl of a stand mixer. Gently whisk in the yeast, 1 tablespoon of the flour and 1 tablespoon of the sugar. Set aside until bubbly, 5 to 10 minutes.
- Meanwhile, heat the milk in a small saucepan over medium heat until bubbles start to form around the edges, about 6 minutes. Remove the pan from the heat, and stir in the butter, the remaining sugar and the salt. Set aside to cool, about 10 minutes.
- Fit the mixer with the paddle attachment, set on medium-low speed and pour the milk mixture into the yeast mixture. Add the 2 beaten eggs. Gradually mix in the remaining flour, and beat until a soft dough forms. Increase the speed to medium-high, and beat until the dough pulls away from the sides and forms a ball, about 5 minutes (the dough will be sticky).
- Transfer the dough to a lightly floured surface, and knead, adding more flour as needed, until smooth and elastic, about 5 minutes. Put the dough in a lightly buttered large bowl, cover and place in a warm spot to rise until doubled in size, about 1 1/2 hours.
- Line a baking sheet with parchment paper. Punch down the dough, transfer it to a lightly floured surface and cut it into 3 equal parts. Gently roll out each piece into a 16-inch-long rope. Transfer the ropes to the prepared baking sheet. Press the ropes together at one end, braid them, then gently tuck both ends under to form a long loaf. Cover, and let rise until doubled in size, about 1 hour.
- Preheat the oven to 350 degrees F. Brush the entire loaf with the remaining beaten egg. Scatter the almonds and nonpareils on top, concentrating them down the middle of the loaf (they will spread as the loaf bakes). Bake until the loaf is dark golden brown and sounds hollow when tapped, 50 to 60 minutes. Let cool about 30 minutes before slicing.
Notes
Achieving the perfect texture for this Easter bread hinges on careful dough handling. Ensure your yeast water is precisely around 110°F (43°C) for optimal activation; too hot will kill the yeast, too cold will slow it down. The dough will initially be quite sticky in the mixer, which is normal; resist the urge to add excessive flour too early. When kneading by hand, use just enough flour to prevent sticking, keeping the dough soft and pliable. For the rises, a warm, draft-free spot is crucial. For an enhanced aroma and flavor, consider adding 1/2 teaspoon of good quality almond extract with the eggs, as suggested, to complement the almonds on top. To ensure even baking, aim for uniform rope thickness when braiding. A fully baked loaf will have a deep golden-brown crust and sound hollow when tapped on the bottom.