Easter Bread in the Bread Machine
Celebrate the season with this delightful *Easter Bread in the Bread Machine*, a fuss-free take on a traditional holiday classic! This soft, slightly sweet bread boasts a tender crumb, enriched with milk, butter, eggs, and a hint of vanilla and lemon zest for a bright, citrusy aroma. The addition of optional raisins offers a pop of fruity sweetness, making each slice irresistible. Designed for convenience, this recipe allows your bread machine to handle the kneading, rising, and baking steps, ensuring foolproof results with minimal effort. Perfect for Easter brunch or as a festive treat, this golden, aromatic loaf is as beautiful as it is delicious. Serve with a pat of butter or a drizzle of honey, and enjoy the warmth of springtime flavors in every bite!
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Recipe Information
Ingredients
- 0.75 cup Milk
- 4 tablespoons Unsalted butter
- 2 large Eggs
- 0.33 cup Granulated sugar
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest
- 3 cups All-purpose flour
- 2.25 teaspoons Instant yeast
- 0.5 cup Raisins (optional)
Instructions
Warm the milk until lukewarm but not hot (about 100-110°F or 38-43°C) to avoid killing the yeast.
Add the milk, melted unsalted butter, eggs, granulated sugar, salt, vanilla extract, and lemon zest to the bread machine pan in the order recommended by the manufacturer (typically liquids go in first).
Add the flour, making sure it covers the liquid ingredients completely.
Create a small well in the center of the flour and add the instant yeast. Ensure the yeast does not come into contact with the liquid ingredients before mixing begins.
If adding raisins, wait until your bread machine indicates it is time to add mix-ins (typically after the first kneading cycle) and add them at that time.
Select the 'Sweet Bread' or equivalent cycle on your bread machine, and set the crust color preference (light or medium recommended). Start the machine.
Once the bread machine completes the cycle, carefully remove the bread pan using oven mitts and gently turn the loaf out onto a cooling rack.
Allow the bread to cool completely before slicing and serving. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
2407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.7 g | 79% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 1360 mg | 59% | |
| Total Carbohydrate | 413.6 g | 150% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 118.5 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 180 mg | 14% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 1270 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
