Easter Bread Recipe (Better Than Store-Bought!)

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Description

This soft, fluffy, and slightly sweet Easter bread is a festive centerpiece for the holiday table. Traditionally enjoyed across Europe, it’s often decorated with colorful eggs or sprinkled with sugar. What makes this recipe stand out is the incredible trick of adding a simple ingredient that keeps the bread extra moist and tender—potato starch (or mashed potatoes). This prevents the bread from drying out, giving it that bakery-quality softness that lasts longer than store-bought versions.

 Ingredients For Easter Bread Recipe (Better Than Store-Bought!)

  • 4 cups (500g) all-purpose flour

  • 2 ¼ tsp (7g) active dry yeast

  • ¾ cup (180ml) warm milk (not hot)

  • ½ cup (100g) sugar

  • 2 large eggs (room temperature)

  • 1 egg yolk (reserve the white for egg wash)

  • ¼ cup (60g) unsalted butter, softened

  • 1 tsp vanilla extract

  • Zest of 1 lemon or orange (optional, for flavor)

  • 1 medium boiled potato, mashed (or 2 tbsp potato starch) – ⭐ the secret trick!

  • ½ tsp salt

  • Colored sprinkles or dyed Easter eggs (optional, for decoration)

 Instructions

  1. Activate the yeast:
    In a small bowl, mix warm milk, 1 tsp sugar, and yeast. Let it sit for 10 minutes until foamy.

  2. Make the dough:
    In a large bowl, combine flour, mashed potato (or starch), sugar, salt, zest, eggs, yolk, vanilla, and yeast mixture. Knead until a dough forms. Add butter gradually and knead 8–10 minutes until smooth and elastic.

  3. First rise:
    Place the dough in an oiled bowl, cover, and let rise 1–1.5 hours until doubled.

  4. Shape the bread:
    Punch down the dough. Divide into 3 equal pieces, roll into ropes, and braid. Place on a lined baking tray. (Optional: tuck in dyed eggs between braids).

  5. Second rise:
    Cover and let rise 30–40 minutes.

  6. Bake:
    Brush with egg white wash. Sprinkle with sugar or sprinkles. Bake at 175°C (350°F) for 25–30 minutes until golden brown.

  7. Cool & serve:
    Allow to cool before slicing. Best enjoyed slightly warm with butter or jam!

 Notes

  • The mashed potato trick locks in moisture, giving bakery-level softness.

  • Can be made in a bundt pan, braided loaf, or small rolls.

  • Store covered at room temp for 3–4 days.

Tips

  • Use bread flour for a chewier texture.

  • Add raisins, candied orange peel, or nuts for extra flavor.

  • To keep eggs bright, bake bread halfway first, then gently place boiled eggs in and finish baking.

  • Leftovers make delicious French toast or bread pudding.

Servings

  • Makes 1 large braided loaf

  • Serves: 8–10 slices

 Nutritional Info (per slice, approx.)

  • Calories: 220

  • Carbs: 38g

  • Protein: 5g

  • Fat: 5g

  • Sugar: 10g

  • Fiber: 2g

Benefits

  • Homemade: No preservatives or artificial flavors.

  • Fluffy texture that stays fresh longer.

  • Perfect centerpiece for Easter celebrations.

  • Kid-friendly and customizable with decorations.

 Q & A

Q: Can I make this without eggs?
A: Yes, substitute with ¼ cup applesauce or 2 tbsp yogurt per egg.

Q: How do I dye the eggs safely for baking?
A: Use food-safe dye on boiled eggs. Place them raw in dough if you want them baked, or add later if already boiled.

Q: Can I freeze Easter bread?
A: Absolutely! Wrap well and freeze for up to 2 months. Thaw at room temperature and warm slightly before serving.

Q: Why use mashed potato?
A: It keeps bread moist, tender, and prevents it from going stale quickly—this is the secret to making it better than store-bought!

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