Seasons Recipes

Olive Oil Easter Bread 

Olive Oil Easter Bread 

Olive Oil Easter Bread 

serves 4-6 


1 cup whole milk, lukewarm temperature 

2 1/2 teaspoons active dry yeast

1/2 cup granulated sugar 

4 1/2 cups all-purpose flour 

2 teaspoon salt 

3 eggs (one of which will be for the egg wash)

1/2 cup Family Reserve Extra Virgin Olive Oil 

2 tablespoons water 

4 hardboiled eggs (dyed in your favorite Easter colors) 

sprinkles for garnish 


Using a stand mixer, fitted with a dough hook, combine milk and yeast. Let the yeast bloom (until frothy) for 3-4 minutes. In a large mixing bowl combine sugar, flour, and salt, whisk to blend. Add the flour to the mixer along with 2 eggs and olive oil. Mix on low until dough forms. Increase speed to medium and knead in the mixer for 5 minutes, the dough should be faintly sticky and pull away from the sides of the bowl easily. 

Spray a large bowl with a little pan release spray and transfer the dough. Cover and let rise in a warm spot until it has doubled in size (about 1 1/2 hours). 

Preheat oven to 375°F and line a large baking sheet with parchment. Remove the dough, lightly sprinkle your clean work surface with flour, and separate the dough into 3 even sections. Roll the dough into long ropes (about 14-16 inches in length). Pinch the top pieces together and braid. Bring the ends together, forming a circle and pinch to seal. Cover and let the dough rise for 30 minutes. 

In a small bowl whisk the remaining egg with water. Brush the dough with egg wash and press the decorated Easter eggs into the braids. Bake for 30-40 minutes, or until golden, and top with sprinkles. Let cool before slicing and serving. 

The Seasons List

Feasting for Foodies
Email Print