Easter Bread

by | Apr. 02, 2010


  • 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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