Easter Bread

Name: Easter Bread
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 1/2 cup warm water (110° to 115°); 4 large eggs; 6 large egg yolks; 1 cup sugar; 3/4 cup butter, melted; 2 teaspoons salt; 1 teaspoon vanilla extract; 1 teaspoon lemon juice; 2 tablespoons grated lemon zest; 2 cups warm milk (110° to 115°); 9-3/4 to 10-1/4 cups all-purpose flour; 1 cup golden raisins

13 ingredients

4 steps

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
4 large eggs
6 large egg yolks
1 cup sugar
3/4 cup butter, melted
2 teaspoons salt
1 teaspoon vanilla extract
1 teaspoon lemon juice
2 tablespoons grated lemon zest
2 cups warm milk (110° to 115°)
9-3/4 to 10-1/4 cups all-purpose flour
1 cup golden raisins

Directions

1

In a small bowl, dissolve yeast in water; set aside. In a large bowl, beat eggs and yolks until lemon-colored; gradually add sugar. Add the butter, salt, vanilla, lemon juice and zest; beat well. Add milk and yeast mixture. Gradually add 6 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
2

Turn onto a lightly floured surface; knead until smooth and elastic, about 10 minutes. Sprinkle with raisins; knead for 5 minutes longer. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3

Punch dough down. Turn onto a lightly floured surface; divide into thirds. Cover and let rest 10 minutes. Shape each portion into a loaf and place in greased 8x4-in. loaf pans. Cover and let rise in a warm place until almost doubled, about 30 minutes.
4

Bake at 325° for 45 minutes or until golden brown. Remove from pans to cool on wire racks.