Trinity Feast Bread

A festive, traditional sweet yeast bread served for Easter.

Recipe Ingredients:

2 (0.25-ounce) packages active dry yeast, or 4 1/2 teaspoons
6 cups all-purpose or bread flour - divided use
3/4 cup granulated sugar
1/4 teaspoon salt
3/4 cup half-and-half
1/4 cup water
1/2 cup butter or margarine
4 large eggs
1 tablespoon lemon peel, grated
2 teaspoons vanilla extract
1 large egg white
1 tablespoon water
1 cup sifted powdered sugar
1/2 teaspoon vanilla extract
1 1/2 tablespoons milk
1 tablespoon colored sugar sprinkles

Cooking Directions:

1. In a bowl, combine yeast, 1 1/2 cups flour, sugar, and salt in a large bowl; stir well.
2. Combine half-and-half, water, and butter in a small saucepan. Heat over low heat until warm. Gradually add to the flour mixture, stirring well. Beat on medium speed of an electric mixer for 2 minutes. Add eggs, grated lemon peel, and vanilla; beat well. Gradually add 1 cup flour, beating on high speed for 2 minutes. Stir in up to 3 1/2 cups of flour to make a soft dough.
3. Turn out onto a lightly floured surface and knead for 8 to 10 minutes, or until smooth and elastic. Place the dough in a greased bowl, turning to grease the top. Cover and let rise in a warm place for 1 hour, or until doubled in bulk,
4. Punch the dough down and turn out onto a floured surface. Divide the dough in half and shape each portion into a ball. Divide each half into 3 balls and place together on a grease baking sheet. Cover and let rise in a warm place until doubled, about 1 hour.
5. Combine egg white and water, mixing well; gently brush over each loaf.
6. Bake in a preheated oven at 350°F (175°C) for 20 minutes. Cover loosely with aluminum foil and continue baking for 20 minutes, or until done. Cool.
7. Combine powdered sugar, vanilla, and milk. Drizzle over the loaves then sprinkle with colored sugar sprinkles.

Makes 16 servings.