Easy Easter Egg Bread

This is an easy Easter bread we make just about every year, it is a foolproof recipe that comes delicious every time.



The reason I call this easy, it really doesn't require much kneading, just add to the mixer until the dough is fully mixed and let it rise or refrigerate it until ready to use.



We love this bread toasted or just drizzled with powdered sugar icing and sprinkles, nothing complicated at all about this recipe.



I love simple bread recipes like this one they're so much easier then having to knead it for a long period it just has to be mixed well and preferably with an industrial mixer.



We also love no-knead french bread or pizza dough that I make often, and now it's so super simple even the kids can make it.



This bread is traditionally made with anise extract which our Italian family loves in flavor, however, you can use lemon, orange, or even just vanilla if you desire.



Scroll down to the printable recipe card at the bottom to see the simple pantry ingredients and instructions.

Easter Bread Lovers

I do love homemade bread and our family looks forward to this traditional Easter bread every year, it's the first thing they ask for.



Now with this one bowl and simple steps, it's a breeze to do without all the fuss.



Just take a look at the simple steps for this recipe and you will be very happy with the delicious soft pillowy results and flavor.



The bread doesn't last long, you may want to double the recipe, it will make around 4 small round pans or loaves.

Ingredients You Will Need

scroll down to the printable recipe card for exact measurements

• active dry yeast
• milk
• honey
• flour
• salt
• butter melted and cooled
• eggs

Tips:

• let rise in a warm place( I usually turn my stove on for around 1/2 hour, shut it off and place the dough in the bowl covered on the stovetop)
• make sure the water is warm to the wrist when mixing with yeast
• never ever put hot liquid in, it will kill the yeast, (tepid is warm to the wrist rule of thumb to remember)
• I usually rise for 4 hours or more if I am not in a rush
• hard boil and color the eggs first to prevent undercooked eggs
• place tin foil in the center of the hole in the bread, frost then add the colored eggs before serving
• use the citrus peel for extra flavor orange or lemon 
• omit anise extract and use just vanilla for plain egg bread
• brush tops with beaten egg for a shiny loaf that's not frosted
• any shapes can be made, ropes, braids, or just a round loaf 
• the bread freezes perfectly unfrosted for up to 3 months

Shapes To Make

1. use 2 small rounds for ears and one large for a bunny face
2. cross
3. braided long loaf
4. round braided loaf
5. regular long loaves
6. any moldable shaped pans
7. oval and egg shapes

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Cinnamon Bun Recipe
Easy No-Knead Bread or Pizza
Focaccia Herb Bread
Homemade Pita Bread
Beer Bread
Broccoli Cheese Cornbread

Easter Loaves

If you're looking for a delicious breakfast Easter bread for the toaster, the best way is to make this in loaf pans with no frosting.


Don't be afraid to get creative in the shapes, Grandma even made bunnies, the Easter basket shapes and even oval for an Easter egg-shaped bread!


If you have the time and love to be unique then this bread will turn into any shape you like it's very easy to mold.

Easy Easter Egg Bread

Yield: 4 loaves

Author: Claudia Lamascolo

Prep time: 25 MinCook time: 32 MinTotal time: 57 Min

This is an easy recipe for Easter Bread. You can flavor the bread with orange, lemon, or anise extracts and zests or leave them plain.

Ingredients

• 3/4 cup lukewarm water
• 1 package dry yeast
• 3/4 teaspoon table salt or sea salt
• 4 egg yolks
• 1 tablespoon vanilla
• 2 drops of anise oil or 2 teaspoons anisette extract (or use any kind of flavoring you like.
• 1/4 cup honey
• 3 1/2 cups flour
• 1/4 cup softened butter (or melted and cooled)
• parchment paper or on a Silpat mat
• hard-boiled colored eggs
• Extra flour for rolling
• Optional: 1 beaten egg or just the whites for the tops to glisten 
• Note:( I do not use this simply because I frost them and it would cover it. However, if you are using this for toasting only, brush the tops with egg wash
• Optional: Orange peel makes this taste delicious as well. Try a tablespoon of grated orange peel.)
• To make egg nests, you will need hard-boiled eggs first then color the Easter eggs. I just set them in the center after it's baked and cooled to make sure the eggs are completely cooked.

Instructions

1. Note: I never use the eggs raw, they are already cooked and colored as I mentioned above before I make this recipe. Place tin foil in the center of the hole in the bread, frost when cooled, then add the colored eggs in the center just before serving
2. Dissolve the yeast in the lukewarm water let rest 10 minutes.
3. Add all the rest of the ingredients and beat for around 5 minutes until holds together until evenly blended.
4. Let rise until doubled in a warm area or place in a plastic container for future use. (This can be saved for up to two weeks until ready to use.
5. Prep the dough in the pans you using by greasing them or for braided loaves use parchment paper-lined cookie sheets.
6. Rise for around 3 or 4 hours then shape your dough and add to the prepared pans (you don't have to knock it down).
7.  After you pick the shape you like, set it in pans to rise for about another hour.
8. Note: This dough can be shaped into rounds for bird nests, braided, add the colored eggs into the dough if you prefer ( again I add them after this is baked).
9. Make three long ropes and braid on a floured board for a loaf style.
10. Two ropes and twist it into a ring form leaving the center open for hard-boiled colorful eggs.
11. I bake mine around 8 minutes before adding egg wash so it doesn't deflate the risen dough.
12. Bake in the preheated 350-degree oven until browned on top around 25 to 35 minutes depending on how large you make them.
13. I made 4 round 8 x 8 or 9 x 9 pans of twists normally.
14. Cool.
15. Drizzle with a thick frosting made with powdered sugar and water with a teaspoon of softened butter.
16. Sprinkle with colored candies.
17. Add the colored boiled egg to the center.

Calories

914.75

Fat (grams)

30.11

Sat. Fat (grams)

12.25

Carbs (grams)

127.87

Fiber (grams)

4.42

Net carbs

123.44

Sugar (grams)

18.82

Protein (grams)

29.49

Sodium (milligrams)

1420.60

Cholesterol (grams)

554.83

https://www.whatscookinitalianstylecuisine.com/2013/03/quick-and-easy-easter-egg-bread-recipe.html

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Anisette Easter Bread, Easter Bread made easy, Simple Easter Bread, Full-proof Easter Bread, Lemon or orange-flavored Easter Bread

bread recipes, holiday egg bread recipes, Easter recipes, egg bread recipes, anise Easter bread recipes, easy bread recipes

Italian

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Disclosure: This recipe was originally shared in 2015. It was edited and re-published in 2021.