Recipe: Easter Bread

Easter Bread
Source: Boston Globe, April 12, 1995

2 packages dry yeast
1/2 cup lukewarm water
1/2 cup milk
1/3 cup butter or margarine
4 cups flour
1/3 cup sugar
1 teaspoon salt
3 eggs
1 tablespoon vanilla
cornmeal
decorative candles

Preheat the oven to 350 degrees.

In a small bowl, dissolve the yeast in lukewarm water.

Scald milk and butter together; let cool.

In a large bowl, mix the flour, salt and sugar together. Make a well and add 2 eggs, the yeast mixture, the vanilla and the cooled milk mixture. Mix thoroughly, then knead to a smooth dough.

Cover and let rise about 2 hours. Knead again. Shape into 2 oval loaves. Place on bake sheet that has been sprinkled with cornmeal. Cover and let rise 1 hour.

Score loaves with sharp knife. Beat remaining egg and use to glaze loaves. Sprinkle with decorative candies if desired. Bake in the preheated oven for 30- 40 minutes.