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Easter Bread

Patrick Flanagan - April 02, 2010

After I got married, my wife and I talked about traditions from our families that we would like to pass on to our children. One that I especially enjoyed was that every Easter for breakfast my mom would make boiled eggs, polish sausage, and this Easter bread. Our first Easter together my wife was able to try the bread and became a fan. When we asked my mother where the recipe came form, we learned that her grandmother had memorized the recipe before she came to the United States from Poland. Eating this bread on Easter is now a tradition we carry one with our children.

  • 1 1/2 tablespoons dry yeast
  • 1 cup warm water, divided
  • 1 1/2 cups sugar, divided
  • 1 teaspoon salt
  • 1/4 cup butter
  • 1 cup milk, scalded
  • 6 eggs
  • 2 teaspoons vanilla
  • 8 cups flour
Soften yeast in 1/2 cup warm water and 2 tablespoons sugar. In a separate bowl, combine remaining water, remaining sugar, salt, and butter in scalded milk. Cool to lukewarm. Mix with yeast mixture. Add eggs and vanilla. Add flour a little at a time, and knead until dough falls off hands (about 10 minutes). Let rise in a warm place until double in size (about 1 hour). Punch down. Split into 3 greased load pans and let rise for about 45 minutes in a warm place. Bake at 350 for 20 to 30 minutes.

Note: Make sure not to add flour all at once. The flour amount is approximate, and you may need more or less, depending on weather conditions. Makes 3 loaves.

Patrick Flanagan Prairie 8th Ward Prairie Utah Stake West Jordan, Utah

--- Excerpted from Worldwide Ward Cookbook: Mom's Best Recipes, copyright Covenant Communications, 2010. Click here to buy.

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© Used with permission of Covenant Communications, 2010. Photo by Luis Brito/