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Easter Sweet Bread |

Mom’s Easter Sweet Bread


My Mom’s Easter sweet bread was legendary…a simple, no-frills version of the beautiful Italian Easter breads we see everywhere.  Eat warm, toasted with a slather of butter – heavenly!


  • ½ cup milk
  • 1 package (3/4 ounces, 21 g) active dry yeast
  • ½ cup unsalted butter, room temperature
  • ½ cup sugar
  • 4 eggs
  • 3 ½ cups all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon cinnamon


1. Scald the milk and allow to cool to lukewarm.

2. Add the lukewarm milk (no hotter than 110 degrees Fahrenheit) to a small bowl. Add in the yeast and a pinch of the sugar and allow to dissolve.

3. Using a hand or stand mixer, cream the softened butter with the sugar in a large bowl until the mixture is pale yellow and fluffy.

4. Add in the eggs and mix until incorporated.

5. Using a wooden spoon, add in the yeast mixture, followed by the flour, salt and cinnamon. Mix until incorporated then using your hands, knead until a soft dough forms. If too sticky, add in a little flour.

6. Place dough in a large, oiled bowl, cover and let rise in a draft free place until it doubles in size, about 2 hours.

7. Punch down the dough and remove it from the bowl.  Divide into 2 equal pieces. Butter 2 (8 ½” x 4 ½”) loaf pans. Place each half in a loaf pan and cover to let rise an additional hour.

8. Preheat the oven to 350 degrees Fahrenheit. Uncover the pans. Bake in the oven until golden and cooked through, about 25-35 minutes. Slice and serve toasted with a slather of butter!