New Lebanon— When my husband and I got together just over twenty years ago, I learned about a delicious treat: Easter Bread. His mother made it in giant batches every Easter and sent him home each year with one or two loaves. My husband loves it, and it is a highlight of the holiday for him every year. His mother passed away just over ten years ago, and I took over the task of making this very special bread for him, which now carries memories of his mother. Thankfully, his sister shared her mother’s recipe with me. The recipe card reads “Mom’s Ukrainian Bread.” It was passed on to my mother-in-law from her own mother, my husband’s German immigrant grandmother, but we lovingly call it Easter Bread.
Easter Bread
2 cups milk, warmed
9 cups flour
4.5 teaspoons of dry yeast (1.5 packages)
6 eggs, room temperature
1 stick of butter, softened + more for brushing
1/4 + 1/8 cup vegetable oil
1.5 cups sugar
1/2 pound raisins
1 lemon, zested
Mix milk and yeast together in a large bowl. Add 2.5 cups of the flour and mix into a gooey batter. Cover loosely and let rise for one to two hours.
Beat the eggs until foamy and set aside.
Mix butter, oil, and sugar together, and add into the risen dough. Mix in the egg mixture and lemon zest. Then, mix in the remaining flour and the raisins.
Knead well. Cut into 6 equal parts. Roll by hand into long rolls, bread three rolls together each to form two loaves. Place loaves on greased and floured baking sheets, and let rise for another one to two hours. Note: You can wrap aluminum foil around each braid for support.
Remove the foil. Brush melted butter over the braids and bake at 350 degrees for 35 to 40 minutes. Makes two large loaves. Serve with butter.
