Easter breads

For many, Easter morning wouldn't be complete without a golden braided loaf of sweet bread on the table. (Ed Suba Jr./Akron Beacon Journal/MCT)

3/4 cup butter
6 to 8 cups all-purpose flour
1 1/2 tsp. salt
2 1/2 tbsp. instant dry yeast
1 cup sugar
5 eggs, beaten
2 cups golden raisins
1 tsp. vanilla, optional
Egg wash made from 1 beaten egg mixed with 2 tbsp. of water

Warm the milk and butter together for about 3 minutes on high in a microwave.

Mix flour, salt, yeast and sugar together in the bowl of a stand mixer fitted with a dough hook. Add in the eggs and vanilla if using. Then add in the milk and butter mixture. Add in the raisins last.

Allow dough to mix until it pulls away from the side of the bowl. It will be a soft dough.

Place dough in a large, oiled mixing bowl. Cover with a towel and leave in a warm spot to rise until doubled in size.

Once raised, punch dough down and divide into 3 balls.

Each ball can be divided into three strands and braided, then twisted into a wreath shape. Or loaves can be left plain. Reserve a small amount of dough to shape into a cross and top each loaf with a cross.

Place loaves in round bread pans or cake pans or on flat baking sheets.

Allow to rise a second time until the loaves nearly double again, about an hour.

Brush loaves with egg wash.

Bake at 350 degrees for 35 to 40 minutes.

To test for doneness, stick a sharp knife in the middle of each loaf. If the knife comes out sticky, the bread needs to bake longer.

Makes 3 loaves.

--Nickie Dornack, Akron, Ohio.


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