Traditional Easter Bread Recipes for Bread Machine

Transform your bread machine into a holiday baking assistant with these adapted traditional Easter bread recipes. These festive breads maintain their traditional flavor while using modern convenience.

Italian Easter Bread (Pane di Pasqua)

A sweet, enriched bread traditionally shaped into a wreath with dyed eggs.

Ingredients:

• 3¼ cups (406g) bread flour
• 2¼ teaspoons active dry yeast
• ¾ cup (150g) sugar
• 1 teaspoon salt
• 2 tablespoons orange zest
• 1 teaspoon anise seeds (optional)
• 4 large eggs, room temperature
• ½ cup (120ml) warm milk (110°F)
• ½ cup (113g) butter, softened
• 1 teaspoon vanilla extract
• 1 egg + 1 tablespoon water (for egg wash)
• Colored sprinkles for decoration

Instructions:

1. Place ingredients (except egg wash and sprinkles) in bread pan in order specified by manufacturer
2. Select sweet bread cycle with light crust setting
3. After cycle completes, remove dough
4. Shape by hand into a wreath on baking sheet
5. Brush with egg wash, add sprinkles
6. Bake in conventional oven at 350°F for 20-25 minutes until golden

Greek Easter Bread (Tsoureki)

A braided sweet bread flavored with traditional mahlepi and mastic.

Ingredients:

• 3½ cups (438g) bread flour
• 2¼ teaspoons active dry yeast
• ⅓ cup (67g) sugar
• 1 teaspoon salt
• ½ teaspoon ground mahlepi (or substitute cardamom)
• ¼ teaspoon ground mastic (optional)
• 3 large eggs, room temperature
• ½ cup (120ml) warm milk (110°F)
• ½ cup (113g) butter, softened
• 1 teaspoon vanilla extract
• 1 egg + 1 tablespoon water (for egg wash)
• Sliced almonds for topping

Instructions:

1. Add ingredients (except egg wash and almonds) to bread pan in specified order
2. Use sweet bread cycle with light crust
3. Remove dough after cycle
4. Braid by hand and place on baking sheet
5. Brush with egg wash, sprinkle with almonds
6. Bake in regular oven at 350°F for 25-30 minutes

Hot Cross Buns

Traditional spiced Easter buns made easier with a bread machine.

Ingredients:

• 3 cups (375g) bread flour
• 2¼ teaspoons active dry yeast
• ¼ cup (50g) sugar
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• 1 large egg, room temperature
• 1 cup (240ml) warm milk (110°F)
• 4 tablespoons butter, softened
• ¾ cup (113g) raisins or currants
• Zest of 1 orange

For the Crosses:

• ½ cup (63g) all-purpose flour
• ½ cup (120ml) water

Instructions:

1. Place ingredients (except raisins and cross mixture) in bread pan
2. Select sweet bread cycle
3. Add raisins at beep
4. After cycle, divide into 12 buns
5. Pipe crosses, let rise 30 minutes
6. Bake in conventional oven at 375°F for 20 minutes

Tips for Success

Essential Temperature Guidelines:

• Milk temperature: 110°F
• Eggs at room temperature
• Butter softened but not melted

Dough Handling:

• Remove dough promptly after cycle
• Use lightly floured hands for shaping
• Allow shaped breads to rise again

Finishing Touches:

• Always use egg wash for shine
• Apply decorations before baking
• Cool completely before serving

Storage and Serving

Short-term Storage:

• Cool completely (2-3 hours)
• Store in airtight container
• Best consumed within 2 days

Serving Suggestions:

• Serve warm or room temperature
• Perfect for Easter breakfast
• Accompany with butter or honey
• Slice when completely cool

These recipes combine the convenience of a bread machine with traditional Easter bread customs. The machine handles the mixing and initial rise, while hand-shaping allows for traditional presentation.