Sweet Easter Bread Recipe
Ingredients
| Dry yeast | 1 | |
| Lukewarm water | 1/2 Cup (16 tbs) | |
| Lard | 1 Cup (16 tbs) | |
| 3 cups lukewarm milk | ||
| Salt | 1 Teaspoon | |
| Sugar | 2 Cup (16 tbs) | |
| 1 cup lukewarm cream | ||
| Eggs | 6 , beaten | |
| Flour | 14 Cup (16 tbs) | |
| Raisins | 1 Cup (16 tbs) | |
Directions
Dissolve yeast in lukewarm water; mix well.
Combine lard, lukewarm milk, salt, sugar and lukewarm cream in 13-quart bowl; mix well.
Stir in eggs and 2 cups flour.
Add yeast, remaining flour and raisins, stirring until soft dough forms.
Knead until dough no longer clings to side of bowl.
Grease side and bottom of bowl.
Turn dough to coat surface.
Let rise, covered, in warm place until doubled in bulk.
Punch dough down.
Let rise, covered, until doubled in bulk.
Shape dough into 2 loaves; place in loaf pans.
Let rise, covered, until doubled in bulk.
Preheat oven to 350 degrees.
Bake for 20 to 30 minutes or until loaves sound hollow when tapped and are golden brown.
Combine lard, lukewarm milk, salt, sugar and lukewarm cream in 13-quart bowl; mix well.
Stir in eggs and 2 cups flour.
Add yeast, remaining flour and raisins, stirring until soft dough forms.
Knead until dough no longer clings to side of bowl.
Grease side and bottom of bowl.
Turn dough to coat surface.
Let rise, covered, in warm place until doubled in bulk.
Punch dough down.
Let rise, covered, until doubled in bulk.
Shape dough into 2 loaves; place in loaf pans.
Let rise, covered, until doubled in bulk.
Preheat oven to 350 degrees.
Bake for 20 to 30 minutes or until loaves sound hollow when tapped and are golden brown.
Chef
