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Easter Bread Recipe

Easter Bread Recipe

The most delicious Easter Bread you've ever tasted.

Ingredients

  • 5 1/2 - 6 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 1/2 teaspoon salt
  • 1 package active dry yeast 2 1/4 teaspoons
  • 1 stick butter softened
  • 1 cup warm water 110-115 degrees
  • 4 eggs at room temperature
  • 1 teaspoon cold water
  • poppy seeds for topping if desired

Instructions

  1. Combine 1 1/4 cup flour, sugar, salt and yeast in a large bowl (I used my stand mixer bowl).
  2. -Mix in the softened butter and the warm water.
  3. -Use the dough hook (or wooden spoon) to blend thoroughly, making sure to scrape down the sides of the bowl from time to time.
  4. -Separate the yolk from the white from one of the eggs, and set aside the one yolk for later use.
  5. -Stir the 3 eggs and one egg white into the dough mixture, one at a time.
  6. -Stir/knead in the remaining flour, 1/2 cup at a time until the dough is smooth and elastic (approximately 5-7 minutes) *Note - if you're making this on a humid day, the additional flour will be required.
  7. -Place the dough in a greased bowl and cover it with plastic wrap in a warm draft free place to rise until doubled in size (approximately 1 hour).
  8. -Once risen, punch the dough down and turn it onto a lightly floured surface. Divide the dough into 4 portions (if making 2 loaves) one slightly smaller than the other OR two portions, again, one slightly smaller than the other.
  9. -Using the larger portion of dough, divide it into 3 equal pieces and roll each piece into a long snake.
  10. -Place the three roll out snake pieces next to each other on a parchment lined baking sheet and pinch the ends of one end together.
  11. -Starting at the pinched end, braid the three dough ropes together and once complete, pinch the ends of the dough to finish.
  12. -On a lightly floured surface, take the smaller portion of dough and follow the exact same braiding technique. *Note - this braid will be slightly smaller than the first one.
  13. -Using a little water and a pastry brush, brush a light bit of water on the base braid and then carefully lay the smaller braid on top of the base braid.
  14. -In a small bowl, whisk together the egg yolk and 1 teaspoon of water.
  15. -Gently brush the egg wash completely over then entire loaf and sprinkle with poppy seeds (if desired).
  16. -Allow the loaf to rise again until doubled in a warm, draft free place (approximately 1 hour).
  17. -Preheat oven to 400 degrees.
  18. -Bake the Challah in a preheated oven for 30 minutes or until it deeply golden brown in color.
  19. -Cool completely.
  20. -Admire, slice and serve :)