Easter Sweet Bread Easter Sweet Bread
Prep 20 minutes
Total 2 hours
Makes Loaf
US | Metric
Ingredients
  • 1½ tsps yeast
  • ½ Cup warm water
  • 2 tsps sugar
  • 3 eggs
  • 3½ Cups flour
  • ¼ Cup vegetable oil
  • Zest of ¼ lemon
  • 1 tbsp vermouth
  • 3 tbsps Sugar
Easter Sweet Bread

This is a favourite of ours around Easter and we love making multiple loaves to gift to family and friends.

You can make them with chocolate chips or anything else you want but I’ve kept it simple for first time bread makers.

Make sure to check the expiry date on the yeast before beginning your bread.


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Combine yeast, warm water and first sugar. Let it sit for 10 minutes.


Add the remaining ingredients and mix it with your flat hook for about 1 minute. Then change to your dough hook or you can knead it by hand. It should be still a bit sticky to the touch but easy to handle.


Place the dough in a lightly oiled bowl and turn it over so the top is oily too. Place the bowl in a sunny place for 1.5 hours.


When the dough has doubled in size, place it on your counter and divide it into 3 parts. Roll out each part and begin your braid.

Beat 1 egg and brush it over the loaf. Let it rest for 20 min. Place it on a parchment lined baking sheet and bake at 350F for 25 min. Keep an eye on your loaf so it doesn’t overcook.


When you remove it from the oven, add your chocolate mini eggs. Let it cool completely and enjoy. This loaf can be easily frozen, just wrap in foil and place in a freezer bag.

Easter Sweet Bread Easter Sweet Bread
Easter Sweet Bread

This is a favourite of ours around Easter and we love making multiple loaves to gift to family and friends.

You can make them with chocolate chips or anything else you want but I’ve kept it simple for first time bread makers.

Make sure to check the expiry date on the yeast before beginning your bread.


Prep 20 minutes
Total 2 hours
Makes Loaf
US | Metric
Ingredients
  • 1½ tsps yeast
  • ½ Cup warm water
  • 2 tsps sugar
  • 3 eggs
  • 3½ Cups flour
  • ¼ Cup vegetable oil
  • Zest of ¼ lemon
  • 1 tbsp vermouth
  • 3 tbsps Sugar
favorite
print
like

Combine yeast, warm water and first sugar. Let it sit for 10 minutes.


Add the remaining ingredients and mix it with your flat hook for about 1 minute. Then change to your dough hook or you can knead it by hand. It should be still a bit sticky to the touch but easy to handle.


Place the dough in a lightly oiled bowl and turn it over so the top is oily too. Place the bowl in a sunny place for 1.5 hours.


When the dough has doubled in size, place it on your counter and divide it into 3 parts. Roll out each part and begin your braid.

Beat 1 egg and brush it over the loaf. Let it rest for 20 min. Place it on a parchment lined baking sheet and bake at 350F for 25 min. Keep an eye on your loaf so it doesn’t overcook.


When you remove it from the oven, add your chocolate mini eggs. Let it cool completely and enjoy. This loaf can be easily frozen, just wrap in foil and place in a freezer bag.