One handsome memory from my past includes a delicious yellow sweet bread my siblings and I rightfully dubbed “Easter Bread”. I’m not sure if that was the actual name of it or if we just called it that cause that’s when it came. 😛 Aunt Helen and Uncle Louie used to bring over trays full of goodies for the holidays – everything coated in sugar or powdered sugar, except the bread and that was (surprisingly, considering how sugar addicted we all were) what disappeared first. My mother eventually got the recipe and continued the Easter tradition, but when I left Ohio I lost it. I spent a little time last year looking for it and could only come up with the kinds that are braided and have colored eggs sticking out of them.
I was like, uh…. so I want food coloring and whole eggs (shell and all) in my bread for what reason? Forget the fact it was pretty, I was focused on cutting it. And eating it. Mostly eating it, but you have to cut it to eat it. At least if you want to be semi-dignified about it.
If you don’t want to, I won’t judge. I can’t even see you. And you can’t see me eating mine either. Hehe. 😉
I did cut this loaf though. 😛 For picture purposes. I ate three slices after. The one with the butter on it was waiting for me. Mmmmm…
Anyways! I found a sweet bread recipe that sounded close to what I remembered – lots of eggs, oil, sweetener, and then I modified it to our way of eating. Honey in place of sugar (which adds moisture), an extra egg, alter the amounts of liquids, omit one of them, different oils. ancient grain flour and suddenly I had a totally new recipe. I was overjoyed to try the first bite and have memories of my Italian adopted-relatives wash over me. Sweetness, butteriness (that’s a real word), softness. Yum-yumminess (that’s not a word). 🙂
I hope you enjoy this recipe as much as I did making (eating) it. Let me know below what you think! What are your favorite Easter traditions?
- 3 eggs
- 1/2 c raw honey
- 1/4 c butter softened
- 2 tbsp olive oil
- 1/2 tsp vanilla
- 1/4 c water (105-115 degrees)
- 1 tbsp yeast
- 3 1/2 - 4 c white spelt flour
Mix yeast with warm water in separate bowl and set aside.
Add first 5 ingredients to your Kitchen Aid bowl or regular mixing bowl.
Using the cookie dough attachment (or beaters) mix together for a minute until constituted.
Dough will be stiff. Roll on a floured counter until manageable.
Cut into equal fours (for mini loaf pans) or in half (for 8x4 loaf pans).
Place in a warm oven and let raise for several hours. I set my timer for one hour, then in 30 minute increments thereafter until ready.
Bake at 275* for 30-45 minutes, checking every 5 minutes after the first 30. Tops will brown fast!
Remove from pans immediately and cool on a towel or baking rack.
Enjoy with butter warm or cold. 🙂
I think next time I will try changing the butter/oil amounts to 3 tbsp. of each. This bread was only ever so slightly dry. Butter in bread dries it out while oil holds the moisture. This is a keeper either way!
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