Easter “Baskets” Bread Recipe
Prep Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours 20 minutes
Description:
Indulge in a cherished family tradition with this delightful Easter “Baskets” Bread recipe, passed down through generations. Celebrate the season with a sweet, tender bread perfect for Easter breakfast or brunch. This recipe infuses the air with the aroma of freshly baked bread and fills your home with warmth and nostalgia. Each bite is a taste of tradition and togetherness, making it a cherished addition to your holiday table.
Recipe Category: Yeast Breads
Keywords: Breads, Breakfast, Lunch/Snacks, European, Kid Friendly, Spring, Weeknight, < 4 Hours
Nutritional Information (Per Serving):
- Calories: 592.2
- Fat: 9g
- Saturated Fat: 3g
- Cholesterol: 295.1mg
- Sodium: 114.2mg
- Carbohydrates: 105.1g
- Fiber: 3.1g
- Sugar: 25.8g
- Protein: 20.8g
Ingredients:
| Ingredients | Quantity |
|---|---|
| Unsifted flour | 6 1/2 – 7 1/2 cups |
| Water | 1/4 cup |
| Sugar | 1 cup |
| Fleischmann’s margarine | 1/4 cup |
| Eggs | 2 |
| Milk | 3 cups |
| Eggs (for decoration) | 8 |
| Hard-cooked eggs | 8 |
| Colored nonpareils (for decoration) | As needed |
Instructions:
-
In a large bowl, thoroughly mix 2 cups of flour, sugar, salt, and undissolved Fleischmann’s Active Dry Yeast.
-
Combine milk, water, and Fleischmann’s Margarine in a saucepan. Heat over low heat until liquids are very warm (120°F – 130°F). The margarine does not need to melt completely.
-
Gradually add the warm liquids to the dry ingredients and beat for 2 minutes at medium speed using an electric mixer, scraping the bowl occasionally.
-
Add 3 eggs and 3/4 cup of flour. Beat at high speed for 2 minutes, scraping the bowl occasionally.
-
Stir in enough additional flour to make a soft dough.
-
Turn the dough out onto a lightly floured board and knead until smooth and elastic, about 8 to 10 minutes.
-
Place the dough in a greased bowl, turning to grease the top. Cover and let it rise in a warm place, free from drafts, until doubled in bulk, about 1 hour.
-
Punch the dough down and turn it out onto a lightly floured board.
-
Divide the dough into 8 equal pieces. Set aside about 1/4 of each piece.
-
Shape the larger pieces into round balls. On greased baking sheets, press the large pieces of dough down into circles, about 1/2 inch thick.
-
Place a hard-cooked egg in the center of each dough circle.
-
Divide each of the remaining 8 pieces of dough in half. Shape each half into ropes, then cross them in an “X” over each egg and tuck them underneath the dough.
-
Cover and let the dough rise again, keeping it free from drafts, until doubled in bulk.
-
Sprinkle the “baskets” with colored nonpareils for a festive touch.
-
Bake at 350°F for 20 to 25 minutes, or until golden brown.
-
Remove from the baking sheets and serve cooled with whipped butter or jelly.
Enjoy this delightful Easter “Baskets” Bread with your loved ones, and savor the tradition and joy it brings to your holiday celebrations! 🐣🥖
