Judith's Easter Bread

by Editorial Staff

Summary

Prep Time	25 mins
Total Time	1 hr 25 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Mix the flour and dry yeast, knead in the water, eggs and melted butter. The dough should come off the edge of the bowl. Then briefly knead in the raisins and let the dough rise in a warm place until it has doubled.
Halve the dough, roll each half into a thin strand and pull. Twist these tightly together, fold this new strand in the middle so that two strands are again next to each other. Twist these two together again, tucking the ends under. Let rise for another 30 minutes.
Preheat the oven to 220 ° C, place the loaf diagonally on a baking sheet lined with baking paper, place a cup of water next to it and bake on the lowest rack for 10 minutes. Then remove the cup with the water, let the steam escape, brush the braid with a little milk and let it bake for another 10 to 15 minutes. If it gets too dark, switch the temperature down to 150 ° C.
The Easter bread has 45.5 WW-Ps and easily gives 20 slices of 2.25 Ps.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.