With a little planning, you can enjoy Easter morning with bread fresh from the oven. Whether you're in the mood for hot cross buns, braided bread, cinnamon rolls, kolaches, muffins, or more, you'll find plenty of tasty Easter recipes here.See Popular Easter Breads Recipes
Whether it's due to morning church services or egg hunts, Easter meals tend to happen earlier in the day, which means breads -- both savory and sweet -- are often an integral part of the feast ... and these seven breads are perfect for the celebration. If kids are in the mix at your holiday table, you can't go wrong with edible bunnies -- and we've got not one but two of them!
This tube-shaped yeast bread has a sunny citrus flavor, perfect for Easter brunch.
With their lovable shape, these yeast rolls, may easily become an Easter brunch tradition. The golden-tailed hares are enhanced with a bit of cardamom.
Get baking success every time with recipes like the following, from Fleischmann's Yeast.
Authentic European bohemian-style kolaches (koh-LAH-chee), unlike the open filled versions found in most of the U.S., have sweet dough wrapped around the fruit filling. In this recipe, canned fruit pie filling makes the treat easy to assemble.
Top warm ginger-scented bran muffins with a fat-free cream cheese and honey spread.
The recipe for these hearty rolls comes from Jean Hixson of the Kansas Wheat Commission. Theyll keep in an airtight container for a couple days, or you can freeze them (unfrosted) for up to 2 months. Theyre best served warm, so when ready to eat, wrap the frozen cinnamon rolls in foil and bake about 25 minutes in a 300 degrees oven. Frost as directed.
Braided strips of dough crisscrossing the top of the loaf give an extra flourish to this rich egg bread.
Buttermilk, butter, and shortening ensure the richest, flakiest biscuit recipe. Serve with dinner or as a treat to energize a morning egg hunt.
With a toasted coconut topping, and cake-like texture, this sweet quick bread recipe could be served as a dessert. Cream of coconut adds richness to the pineapple-and-raisin-studded bread.
For the best flavor, use fresh corn kernels cut from the cob in the batter of these extra-large corn muffins. If you don't have fresh corn, thawed frozen corn kernels will do.
Scott Conant serves these tender, peppery breadsticks as a starter. He packs them into a tall glass or plates them with small wedges of La Tur cheese (a dense, buttery Piedmont cheese made from a blend of cow, sheep and goat milk), drizzled with aged balsamic vinegar and sprinkled with flaky sea salt.
Some little rituals, like baking on Sunday for the week, provide cookbook author Eugenia Bone a kind of stress-free reprieve, and at the same time let her stock up on fuel for the family, like these muffins.