top of page

Easter Sweet Bread

(by Gabriella Marie)


1 c. shortening

1 3/4 c. milk

14 c. flour

1 1/2 c. sugar

1 t. salt

12 eggs

1 package dry yeast

2 T. lukewarm water

2 T. anise extract

grated rind of 1 lemon

2 egg yolks, beaten with 2 T. water


Preheat oven to 350 F.

Melt shortening and milk together; let cool.

In a large pan, make a well in the flour.

Add sugar, salt, eggs, and cooled milk mixture.

Proof yeast in lukewarm water, and add to flour mixture, along with anise and lemon rind..

Mix together well. Cover with a clean dishtowel and pan lid, and let rise overnight.

Punch dough down and form 4 loaves.

Allow to rise again, approximately 1 hour.

Brush top with egg yolk mixture.

Bake for about 45 minutes to 1 hour, until loaves are a light golden color.


(Read Past My Bedtime, the story that accompanies this recipe.)

Recent Posts

See All

Clarke’s Creamy Tomato Soup

(by Ilene S. Goldman) 5 carrots, shredded 5 stalks celery, shredded 1 medium white onion, sliced 1/2 lb. salted butter * 1 c. flour (less is better; I’ve made it without any) 3 (14 1/2-oz.) cans chick

Sarah's Latkes

(by Lisa Cohen) 4 medium russet potatoes 1 small onion 2 eggs 2 heaping soup spoons flour large pinch salt several grinds of pepper peanut oil Scrub potatoes, but don't peel. Cut potatoes to fit in th

Walnut Sponge Cake

(by Lisa Cohen) softened butter for pan 1 dozen eggs, separated 1 1/2 c. (scant) sugar zest and juice of 1 lemon zest of 1 orange 1 c. matzo flour, sifted 2 T. potato starch, sifted pinch of salt 1 c.

Comments


bottom of page