Happy Easter!  This is a great bread- a little sweet and very light in texture.  I made one loaf of bread- but it can easily be divided to make two more easily manageable loaves.  Use leftovers to make delicious french toast!


  • 1 teaspoon allspice
  • 3/4 teaspoon cinnamon
  • 1 cup warm water (100°F to 110°F)
  • Dash of salt
  • Dash of sugar
  • 2 packages dry yeast (2 1/4 teaspoons each)
  • 4 3/4 cups bread flour, divided
  • 1/2 cup sugar
  • 3 tablespoons butter
  • 3 large eggs
  • 1 teaspoon salt
  • Cooking spray
  • 1 tablespoon water
  • 1 large egg yolk

Combine water, dash of salt and sugar, and yeast in a small bowl.  Let stand for 5 minutes until foamy.

Whip together sugar and butter in a large mixing bowl until well combined.  Add eggs one at a time.  Mix in allspice/cinnamon mixture and one teaspoon of salt.

Add flour one cup at at time.  Knead until smooth and elastic, 8-10 minutes.  Place dough in a large bowl coated with cooking spray.  Cover and keep somewhere draft free for one hour.

Divide dough into three equal portions and braid.  Let rise again, this time for 45 minutes.  Mix together yolk and water.  Brush on top of braided bread.  Bake at 350F for 20-30 minutes until golden and sounds hollow when tapped.