Traditional Easter Bread Recipe

In a large mixing bowl, dissolve the yeast in the warm water with a small pinch of sugar. Let sit 10 minutes. Whisk in the rest of the ingredients, except for the flour. Stir in the flour, one cup at a time to form a wet, sticky dough.

Turn onto a lightly floured surface. Knead for about 5 minutes, adding flour as needed to keep the dough from sticking to the surface, to form a smooth and elastic dough. Place in a lightly oiled bowl. Lightly oil the surface of the dough, and cover the bowl with a damp towel. Place in the oven with the light on. The dough needs to rise until doubled in size, which will take between 6-12 hours. This is a slow rising dough and may be left overnight.

When doubled punch dough down, and turn onto a lightly floured surface; divide in four pieces. Shape into four small oval loaves. If desired, each piece can be cut into three strips and braided to give it a traditional Easter bread appearance.

Place loaves on silicon mat, or parchment lined baking sheets. Cover very loosely with plastic wrap, and let rise for 2 hours. Bake at 350 degrees F for 25 minutes or until golden brown. Remove and cool on wire racks.

Once cooled completely the loaves can served as is, or frosted with a simple lemon icing .