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Easter Bread

A buttery, moist mini-bread made especially to celebrate the Resurrection of our Savior, however it tastes great whatever day of the year you decide to make it. ;-)
Author Tiffany H

Ingredients

  • 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

Instructions

  1. Mix yeast with warm water in separate bowl and set aside.
  2. Add first 5 ingredients to your Kitchen Aid bowl or regular mixing bowl.
  3. Using the cookie dough attachment (or beaters) mix together for a minute until constituted.
  4. Dough will be stiff. Roll on a floured counter until manageable.
  5. Cut into equal fours (for mini loaf pans) or in half (for 8x4 loaf pans).
  6. 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.
  7. Bake at 275* for 30-45 minutes, checking every 5 minutes after the first 30. Tops will brown fast!
  8. Remove from pans immediately and cool on a towel or baking rack.
  9. Enjoy with butter warm or cold. :)

Recipe Notes

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!