Easter Bread Dutch Oven Recipe

Easter Bread Dutch Oven Recipe

This easy, no-knead Dutch oven Easter bread is a soft, slightly sweet, and aromatic loaf studded with lemon Juice & peel.

2 pkg. Yeast
1/2 cup warm water
3/4 cup butter
2 tbsp. grated lemon peel
2 cups warm milk
1 to 1 1/2 cup raisins are optional

4 eggs
2 tsp salt
1 tsp. vanilla
1 tsp. lemon juice

6 egg yolks
1 cup sugar
9 cups flour

Dissolve yeast in water. Beat eggs & yolks together, gradually add sugar. Add butter, salt, lemon, milk and yeast mixture. Beat well. Add 6 cups flour and beat well again. By hand mix in enough flour to form a soft ball dough. Knead in raisins if desired and until dough is of good consistency. Place in greased bowl or lightly warmed greased 12 inch Dutch Oven. Turn to grease coat dough. Let double in size and then punch dough down. Divide into 3rds and shape as desire. Bake at 325 degrees in a greased loaf pans for 45 minutes or 25 briquettes in 12 inch Dutch Oven till done, about 30 minutes.
From the Log Cabin Holidays & Traditions cook book page 53.

Easter Bread Dutch Oven Recipe