8 easter bread for bread machine Recipes
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whole milk, bread flour (king arthur) and8 Morewhole milk, bread flour (king arthur), bread machine yeast (fleischman s), sugar, salt, orange zest, ground aniseed (plus whole anise seed for decoration, if you like), olive oil, eggs (plus 3 dyed easter for decoration, if you like), egg yolk (whisked with 1 tbsp water for glaze)49 min, 10 ingredients
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warm whole milk or 2 percent milk, eggs, egg yolk and8 Morewarm whole milk or 2 percent milk, eggs, egg yolk, vanilla extract, anise flavoring (or 3 tsp. if desired), salt, granulated sugar, soft room temp. butter, all-purpose flour, gluten (optional), active dry yeast3 hour 10 min, 11 ingredients
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water , - 110degrees, milk , - 110dregrees and13 Morewater , - 110degrees, milk , - 110dregrees, softened butter, granulated sugar, salt, vanilla extract, juice of 1 lemons or 1 tsp butter flavoring, as desired, eggs, beaten, unbleached flour, yeast, colored raw egg, sugar, milk, vanilla extract, non-pareils30 min, 15 ingredients
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Jircitano Easter Raisin Bread - Bread Machine Manual Styleeggs (extra large are approx. 2 oz. each), sugar and9 Moreeggs (extra large are approx. 2 oz. each), sugar, vanilla extract, salt, anise extract, softened butter, very soft to melted but not hot, active dry yeast (standard packets are 1/4 oz), lukewarm water, flour, anise seed, raisins12 hour 20 min, 11 ingredients
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Rumanian Easter Breadmilk, water, egg, butter or 1/4 cup margarine, bread flour and11 Moremilk, water, egg, butter or 1/4 cup margarine, bread flour, granulated sugar, salt, active dry yeast or 1 tsp bread machine yeast, granulated sugar, water, ground pecans, golden raisin, shredded lemon , rind of, cinnamon, egg, beaten, milk1 hour 30 min, 16 ingredients
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Bulgarian Easter Bread (Kozunak), for Bread Machinemilk, eggs, butter, softened (1/2 stick), flour, sugar and7 Moremilk, eggs, butter, softened (1/2 stick), flour, sugar, salt, lemon, vanilla, yeast, raisins, rum (or enough to cover the raisins), whole almond (optional)2 hour 30 min, 12 ingredients
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