Easter Tradition

When Patrick Flanagan got married, he and his wife talked about traditions from their families that they wanted to pass on to their children. One that Patrick especially enjoyed was that every Easter for breakfast his mom would make boiled eggs, polish sausage, and Easter bread. Their first Easter together Patrick's wife was able to try the bread and became a fan. When they asked his mother where the recipe came form, they learned that her grandmother had memorized the recipe before she came to the United States from Poland. Eating this bread on Easter is now a tradition they carry one with our children.

Easter Bread

1 1/2 tablespoons dry yeast
1 cup warm water, divided
1 1/2 cups sugar, divided
1 teaspoon salt
1/4 cup butter
1 cup milk, scalded
6 eggs
2 teaspoons vanilla
8 cups flour

Soften yeast in 1/2 cup warm water and 2 tablespoons sugar. In a separate bowl, combine remaining water, remaining sugar, salt, and butter in scalded milk. Cool to lukewarm. Mix with yeast mixture. Add eggs and vanilla. Add flour a little at a time, and knead until dough falls off hands (about 10 minutes). Let rise in a warm place until double in size (about 1 hour). Punch down. Split into 3 greased load pans and let rise for about 45 minutes in a warm place. Bake at 350 for 20 to 30 minutes.

Note: Make sure not to add flour all at once. The flour amount is approximate, and you may need more or less, depending on weather conditions. Makes 3 loaves.

From Worldwide Ward Cookbook: Mom's Best Recipes