Need a centerpiece for your family meal? Our Easter Bread is sweet, soft, and tastes as good as it smells. Always Save Flour forms the perfect base, while Always Save Sugar adds just the right amount of sweetness. The rich Always Save Salted Butter gives it a tender, melt-in-your-mouth texture, creating a delicious balance of flavors. Perfect for sharing and celebrating the season, this bread brings warmth and joy to every bite.
Directions
Heat the milk in a small saucepan over medium heat until bubbles start to form around the edges, about 6 minutes.
Remove the pan from the heat, and stir in the butter, most of the sugar and the salt. Set aside to cool, about 10 minutes.
Pour 1/3 cup warm water into the bowl of a stand mixer. Gently whisk in the yeast, 1 tbsp of the flour and 1 tbsp of the sugar. Set aside until bubbly, 5 to 10 minutes.
Fit the mixer with the paddle attachment, set on medium-low speed and pour the milk mixture into the yeast mixture.
Add the 2 beaten eggs.
Gradually mix in the remaining flour, and beat until a soft dough forms. Pause periodically to scrape down the sides for the mixing bowl.
Increase the speed to medium-high, and beat until the dough pulls away from the sides and forms a ball, about 5 minutes (the dough will be sticky).
Transfer the dough to a lightly floured surface to knead, adding more flour as needed. Continue kneading until the dough is smooth and elastic, about 5 minutes.
Put the dough in a lightly buttered large bowl, cover and place in a warm spot to rise until doubled in size, about 1 1/2 hours. (A warm spot could be in the oven with the oven off but the light on.)
Line a baking sheet with parchment paper.
Once the dough has risen, punch it down, transfer it to a lightly floured surface, and cut it into 3 equal parts.
Gently roll out each piece into a 16-inch-long rope.
Transfer the ropes to the prepared baking sheet.
Press the ropes together at one end, braid them, then gently tuck both ends under to form a long loaf.
Cover, and it let rise in the same warm place until doubled in size, about 1 hour.
Remove the dough and preheat the oven to 350°F.
Brush the entire loaf with the remaining beaten egg.
Bake until the loaf is dark golden brown and sounds hollow when tapped, 50 to 60 minutes.
Let cool about 30 minutes before slicing.
