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Author Notes: Each spring, my husband’s grandmother would bake Easter bread, unfortunately, her recipe was lost over the years, but we recently got the next best thing: his Aunt Rose’s version. The result was a sweet, light-yellow, brioche-style bread with a crisp crust and delicate crumb. While the bread is delicious on its own, we especially like it toasted with butter and orange marmalade! —WeLike2Cook
Makes 1 loaf
- 1 cup warm milk (120° to 130°)
- 2 packets active dry yeast
- 4 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon salt
- 2 eggs
- 2 egg yolks
- 3/4 cup butter, softened
- 1/2 cup currants (or raisins)
- 1/2 cup citron or other candied fruit
- In a 2-cup measuring cup, combine milk with one teaspoon of sugar and the yeast. Set aside and let proof.
- In a large mixing bowl, combine flour, sugar and salt. Cut butter into pieces and with your fingertips or a pastry blender blend into flour mixture until mixture resembles coarse meal. Lightly beat eggs with egg yolks.
- Make a well in center of flour mixture and pour in yeast and egg mixtures, raisins and candied fruit. Stir mixture until a dough is formed.
- Transfer dough to a floured surface and with floured hands, knead until smooth and elastic, about 10 minutes.
- Transfer dough to an oiled large bowl and turn to coat. Let dough rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 hour.
- Turn out dough onto a lightly floured surface and punch down dough. Divide in half; roll each piece into a 24-in. rope. Loosely twist ropes into desired shape.
- Cover and let rise again until doubled, about 30 minutes.
- Preheat oven 350°F. Bake for 30-35 minutes or until golden brown. Remove from pan and cool on a wire rack.
- This recipe was entered in the contest for Your Best Recipe with Dried Fruit