Mary Lucci'S Easter Bread
A traditional Easter bread with anise flavor, soft and slightly sweet, perfect for celebrating springtime or special occasions with family and friends.
Ingredients
Instructions
- Mix the eggs, oil, sugar, dissolved yeast in warm milk, anise seed, and anise extract to form a bread dough.
- Knead the dough until smooth, then let it rise until more than double in size.
- Knead the dough again, then shape into a braid, ring, round, or bread shape.
- Let the shaped dough rise again.
- Bake in a low-temperature oven at 325°F until the bread is browned on top and bottom.
- Watch carefully to prevent burning, as it can brown quickly.
Tips & Substitutions
For best results, ensure the yeast is fresh and properly dissolved in warm milk before adding to the mixture. If you prefer a different flavor, consider substituting anise seed with fennel seeds or omit altogether for a milder taste. Kneading the dough well will develop gluten, leading to a better texture. Experiment with adding orange or lemon zest for a citrusy twist.
Serving Suggestions
This Easter bread is delightful served warm, perhaps with a smear of butter or a drizzle of honey. It pairs beautifully with a cup of coffee or tea. Consider serving it alongside fresh fruit or a light salad for a balanced brunch. For a festive touch, you could serve it on a decorative platter with colorful eggs.
Storage & Reheating
Store leftover Easter bread in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply thaw overnight in the fridge and warm in a low oven for a few minutes to refresh the crust.
Nutrition & Diet Analysis (per serving)
Each serving of Mary Lucci'S Easter Bread contains roughly 892 calories, with 8g protein, 42g carbohydrates, and 81g fat. It is an excellent source of iron (65% of the Daily Value) and calcium (20% of the Daily Value), and a good source of dietary fiber and vitamin C. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of yeast for this recipe?
Yes, you can use active dry yeast instead of cake yeast. Simply activate it in warm milk with a bit of sugar before incorporating it into the dough. Use about 2 1/4 teaspoons of active dry yeast to replace one cake of yeast.
How can I make this recipe more colorful for Easter?
Consider adding food coloring to the dough or decorating the finished bread with colorful sprinkles or icing. You can also braid colored doughs for a visually appealing effect, making it perfect for the holiday table.
Is it possible to make this bread gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free blend designed for baking. Be sure to check that your yeast is gluten-free as well. The texture may differ slightly, but it should still yield a delicious bread.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).