MAKING EASTER BREAD RECIPES

Steps:

• Grease a large bowl with cooking spray. In a small bowl or liquid measuring cup, add milk and 1 teaspoon sugar and sprinkle yeast on top. Let sit until frothy, about 8 minutes. In the bowl of a stand mixer fitted with the dough hook, combine flour, remaining ½ cup sugar, and salt. Add milk-and-yeast mixture and eggs. Mix until a very soft dough forms, about 5 minutes. Increase to medium-high speed and add in butter a tablespoon at a time, mixing well after each addition, until dough pulls away from sides of bowl, about 15 minutes. Transfer dough to greased bowl, cover, and let rise in a warm spot until doubled in size 1 to 1 1/2 hours.  Meanwhile make hard-boiled eggs: Place eggs in a medium pot and cover with water. Over medium heat, bring to a boil. Cover and turn off heat. Let sit for 11 minutes, then remove from pan and dunk in ice water.  Divide 1 cup boiling water between 2 bowls. Add 1 teaspoon vinegar and desired food coloring to each bowl. Add one egg at a time and let sit 5 to 10 minutes, depending on preferred color. Use a slotted spoon to remove from bowl and let dry on a wire rack fitted over a baking sheet.  Preheat oven to 375° and line a large baking sheet with parchment paper. On a lightly floured surface, divide dough into 3 equal parts. Roll each piece into a 16" long rope. Place ropes side by side lengthwise on prepared baking sheet. Pinch top ends together, then tightly braid ropes together. Bring ends together to form a circle and pinch together.  Press dyed eggs into braid, then cover dough and let rise until doubled, about 30 minutes.  Brush with egg wash and top with sprinkles. Bake until golden, 30 minutes.

Steps:

• In a small bowl, dissolve yeast in water; set aside. In a large bowl, beat eggs and yolks until lemon-colored; gradually add sugar. Add the butter, salt, vanilla, lemon juice and zest; beat well. Add milk and yeast mixture. Gradually add 6 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 10 minutes. Sprinkle with raisins; knead for 5 minutes longer. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into thirds. Cover and let rest 10 minutes. Shape each portion into a loaf and place in greased 8x4-in. loaf pans. Cover and let rise in a warm place until almost doubled, about 30 minutes. , Bake at 325° for 45 minutes or until golden brown. Remove from pans to cool on wire racks.