Easter Baskets Bread

Print PrintShare with Friends


This recipe has been passed down from generations of my family. We have it every year during this time, its a sweet bread that is great for breakfast.

Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
  • add   3 eggs (at room temperature)
  • add   8 hard-boiled eggs
  • add   colored sprinkles (optional)
  • add   1 cup milk
  • add   6 1/2-7 1/2 cups unsifted flour
  • add   2 packages Fleischmann's active dry yeast
  • add   1/4 cup Fleischmann's margarine
  • add   1/4 cup water
  • add   1 cup sugar


  1. In a large bowl throughly mix 2 cups flour, sugar, salt and undissolved Fleischmann's Active Dry Yeast.
  2. Combine milk, water and Fleischmann's Margarine in a saucepan.
  3. Heat over low heat until liquids are very warm (120 F- 130 F).
  4. Margarine does not need to melt.
  5. Gradually add liquids to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
  6. Add 3 eggs and 3/4 cup flour.
  7. Beat at high speed 2 minutes, scraping bowl occasionally.
  8. Stir in enough additional flour to make a soft dough.
  9. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes.
  10. Place in greased bowl, turning to grease top.
  11. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
  12. Punch dough down; turn out onto lightly floured board.
  13. Divide dough into 8 equal pieces.
  14. Take about 1/4 of each piece and set aside.
  15. Shape larger pieces into round balls.
  16. On greased baking sheets, press large pieces of dough down into circles, about 1/2 inch thick.
  17. Place a hard-cooked egg in center of each.
  18. Divide each of the remaining 8 pieces of dough in half.
  19. Shape each into 2 ropes, cross in an"X" over each egg and tuck underneath dough.
  20. Cover; let rise.
  21. Keep free from draft, until doubled in bulk.
  22. Sprinkle"baskets" with colored nonpareils.
  23. Bake at 350 F degrees for 20 to 25 minutes.
  24. Remove from baking sheets and serve cooled with whipped butter or jelly.