Friday Round-Up: Easter Breads

Filed in Real Food by on March 27, 2015 0 Comments

Easter Babka breadIf you spend very long on this site it becomes obvious that I like to bake bread. There’s something very primal about baking. It’s like a compulsion to follow in the footsteps of my ancestral grandmothers by baking bread. Celebration breads are are big part of this compulsion. There’s pumpkin and cranberry breads at Thanksgiving, stollen and Panettone at Christmas, tea breads for Memorial Day and hot cross buns on Easter. Of course, variety is the spice of life, so you may want to start your own Easter tradition with one of these bread recipes:

My favorite Hot Cross Buns recipe – in sourdough!

This Italian Easter bread from Yankee magazine looks elaborate but goes together quickly. I love the robin’s egg blue eggs.

I adapted Mom’s Orange Blossom Rolls to sourdough, but you could also make them with a traditional sweet dough recipe instead.

If you are looking for something more savory than sweet, check out this Italian Easter Cheese bread over on the always popular King Arthur Flour blog.

If you, like me, love all things Greek, you may want to make a loaf of Tsoureki, or Greek Easter bread. Try this recipe from Lemon and Olives.

Welcome spring and Easter with tart and tangy Lemon-Apricot Sticky Buns.

Fruity Babka, as opposed to chocolate Babka, makes a beautiful Easter bread.

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About the Author ()

Renee Pottle, an freelance writer and Home Economist, is fanatic about all things food. She blogs about canning and food preservation at Find her professional food writing info at

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