2 cubes butter

4 eggs

2 1/2 c sugar

2 T salt

2 c milk

2 t vanilla

2 pkg yeast

1 c warm water

5 lb. flour

10-15 ground coriander seeds

Melt butter and beat in the milk.

Separate eggs; beat whites. Mix eggs and sugar, and add to

beaten whites.

Add salt, milk mixture, vanilla, coriander seeds, and butter to egg/sugar mixture. Dissolve yeast in water and add. Add flour gradually to make soft dough.

Let rise 1 hour, knead. Put into 5 loaf pans and leat rise

another hour. Beat one (additional) egg and brush the bread. Sprinkle sesame seeds over it. Bake at 350o for one hour.

Easter Bread

– 1 package active dry yeast or 1 cake compressed yeast
– 1 cup scalded milk
– 1/4 cup lukewarm water
– 1/2 cup granulated sugar
– 2 teaspoon salt
– 1/2 cup softened butter or margarine
– 4 1/2 to 5 cups sifted enriched flour
– 2 eggs or 3 egg yolks
– 1/4 cup white raisins

Soften yeast in warm water. Combine milk, sugar, salt and butter; cool to lukewarm. Stir in 2 cups flour and eggs and mix well. Stir in softened yeast; add raisins and remaining flour to make soft dough. Let rest 10 minutes.

Knead for 10 minutes on lightly floured board until smooth and elastic. Place in greased bowl turning around to grease the entire surface. Cover; let rise (1 1/2 hours) in warm place or until doubled in bulk.

Punch down and let rise (1 hour or more). Divide dough into 2 balls. Cover and let rest 10 minutes.

For Easter, make into 2 round loaves or make a braided loaf by cutting each ball of dough into three parts and braid. Put in loaf pan. Cover and let rise 1 hour. Just before putting into oven brush, with egg white. Bake in moderate oven at 350 degrees F for about 30 to 35 minutes or until done.

Italian Easter Bread

Italian Easter Bread

Yield: 1 loaf

3 cups all-purpose flour
¼ cups sugar
1 package active dry yeast
1 teaspoon salt
2/3 cups warm milk
2 tablespoons butter, softened
7 eggs
½ cups mixed candied fruit, chopped
¼ cups blanched almonds, chopped
½ teaspoons anise seed
some vegetable oil


In a mixing bowl, combine 1 cup flour, sugar, yeast and salt.
Add milk and butter; beat 2 minutes on medium.
Add 2 eggs and ½ cup flour; beat 2 minutes on high.
Stir in fruit, nuts and anise seed; mix well.
Stir in enough remaining flour to form a soft dough.
Turn onto a lightly floured board; knead until smooth, 6-8 minutes.
Place in a greased bowl; turn once. Cover and let rise in a warm place until doubled; about 1 hour.
If desired, dye remaining eggs (Leave the uncooked); lightly rub with oil.
Punch dough down. Divide in half; roll each piece into a 24 rope.
Loosely twist ropes together; place on a greased baking sheet and form into a ring. Pinch ends together.
Gently split ropes and tuck eggs into openings. Cover and let rise until doubled, about 30 minutes.
Bake at 350�F for 30-35 minutes or until golden brown.
Remove from pan; cool on a wire rack.