Easter Bread

Directions

1. 1
   Note the dough also requires at least 2 hours of rise time.
2. 2
   In a small bowl combine dry yeast, half of the milk and 1 tablespoon of sugar. Cover and set aside for 10 minutes.
3. 3
   In a large bowl, sift flour and stir in salt. Set aside.
4. 4
   In a bowl (you can use a stand mixer) whisk together remaining sugar, eggs and egg white until sugar is dissolved. Add vanilla and then the remaining half of the milk. Add half of the oil. Mix to combine. Add the yeast and milk mixture and whisk to combine. Add half of the flour and mix until well combined. At this time you can add the lemon juice and lemon zest.
5. 5
   Gradually add the rest of the flour, mixing just until combined (I use my KitchenAid stand mixer with the dough hook on speed 4-6). Add the remaining oil in 2-3 parts, mixing in between. Dough should be soft and sticky.
6. 6
   Transfer dough into a large greased and floured bowl and cover with plastic wrap. Let the dough rise in a warm place, until it doubles its size. This may take between 2-5 hours, depending on the temperature, humidity and types of ingredients used.
7. 7
   Meanwhile lightly combine the egg wash ingredients in a small bowl. Keep this in the fridge.
8. 8
   Preheat oven to 375 F (190 C). Grease and flour a 9x5 in loaf pan. Set aside.
9. 9
   Once the dough rises, transfer to a generously floured working surface. Divide dough into 3 equal parts. Form each section into a ball then roll each ball into a rope about the length of the pan. Make a braid out of the dough by weaving together the three ropes of dough (see related blog link for step-by-step photos). Transfer to loaf pan. Cover and let it rest for 15 more minutes.
10. 10
    Brush bread with the egg wash and top with a generous amount of sugar.
11. 11
    Bake at 375 F (190 C) for 10 minutes, then reduce temperature to 350 F (177 C) and bake for at least 20-30 more minutes, until the top of the bread is browned and toothpick inserted in the middle comes out clean. Remove from oven.
12. 12
    Let bread cool inside the pan for 10 minutes. Transfer to a cooling rack and let it cool completely.