In my home, it's not Easter without cheese bread. It's a tradition from the Marche and Umbria regions. My grandmother used to make it every year in large quantities, both for our home and to give as gifts to friends and family. She always started early in the morning, so when we woke up, the smell of the bread filled the house.

A traditional recipe from the Marche region, prepared during Easter in central Italy (Marche and Umbria), where it is also called CRESCIA. Traditionally, this cheese bread is eaten on Easter morning for breakfast, accompanied by cured meats and hard-boiled eggs, but it can also be served as an Easter appetizer.

I found this years ago and look forward to making it every year for Easter. It looks difficult but it's really simple.

So cute and easy! Original idea from Facebook. The gluten-free recipe directions are slightly different and begin at step 4

I modified my grandmother’s Easter Bread for my bread machine. She always topped it off with an egg-sugar glaze that she would then bake in the oven for a few minutes. I plan to update the receipt in the future for this glaze.

Tsoureki (τσουρέκι) is a sweet yeast bread that is typically served at Easter. It’s similar to a brioche since the dough is enriched with eggs, milk, and butter. I made it for my family to enjoy for Christmas!My sister-in-law married a Greek man and now lives in Athens. My husband visited them recently and brought back a loaf of tsoureki for me. After one bite, I was determined to make it since it was delicious, and because we don’t have any Greek bakeries nearby.There are three critical things to know about making authentic Greek tsoureki.1) In order to obtain the correct flavor, you need to use the specific Greek spices that are listed in step one of the recipe.2) Bread flour should be used in order to provide enough strong gluten for the dough to rise and achieve its fluffy, slightly stringy texture. If you use all-purpose flour, you’ll have to knead a lot longer to ensure sufficient gluten formation.3) Ensure that you set aside enough time for the dough to rise. Because the dough is very enriched and heavy, the yeast has to work extra hard, and the rises take quite a bit of time (which for me was 5 hours total). Be patient!I’m happy to say that the time and effort paid off. My tsoureki was the same flavor and texture as the one from Athens!! And although this is usually an Easter bread, it’s delicious enough to eat any time!This recipe was modified from Dmitra’s Dishes#Easter #Christmas #Holiday #Celebration #Special #Yeasted #Baking #Sweet

For dinner rolls I will usually double this recipe. It will fill a whole large cookie sheet. Singly it will make one good sized loaf of bread. For cinnimon rolls I will roll out to about 1/4 inch thick, coat generously with softed butter, then generously sprinkly with brown sugar and cinnimon, I roll it up, cut with a thread into one inch wide rolls. Lay on their sides. Let rise for about 30 mins and then bake.

I wanted to make a fluffy bread without using eggs. I refrained from using eggs for my daughter's sake, and we can also eat it without worry since it is made at home. It turned into a nice and fluffy bread without using eggs. You don't need milk either! Make 8-10, wrap up the rest, and store it in the freezer. Tips: When you want to eat the frozen bread, first microwave and then toast it to enjoy the pure fluffiness.Make sure to wrap the dough to keep it from drying out. Wait until the dough has properly risen. It will be sticky and hard to knead when you add in the margarine, but it will soon come together. Gently handling the dough after deflating it will yield a fluffy and delicious bread. Recipe by Yuimamarin

Baked using a rabbit-shaped mold.

I helped my mom make this when I was a kid.

Egg nest bread