I was practicing making Zopf to serve it at Easter and it finally came out well after much trial and error. Zopf is a traditional loaf from my husband's hometown, Schwäbische. It is slightly sweet braided bread that is served at a baptism ceremony or on Easter. Many of them contain raisins or nuts. Braid the bread however you like. Recipe by Engel. Yields 1-2 loaves.

A traditional recipe from the Marche region, prepared during Easter in central Italy (Marche and Umbria), where it is also called CRESCIA. Traditionally, this cheese bread is eaten on Easter morning for breakfast, accompanied by cured meats and hard-boiled eggs, but it can also be served as an Easter appetizer.

Just a twist on traditional banana bread. Yummy and moist!

I love brown sugar, so I kneaded it into my everyday bread. As the occasion calls for it, please sprinkle with flour while making this. You can of course use a chiffon mold to make this aside from a ring mold. Or, roll up into small rolls after cutting into 8 equal portions and then bake of you like. For 18 cm [7.1 in] ring cake pan. Recipe by Karin

Tsoureki (τσουρέκι) is a sweet yeast bread that is typically served at Easter. It’s similar to a brioche since the dough is enriched with eggs, milk, and butter. I made it for my family to enjoy for Christmas! My sister-in-law married a Greek man and now lives in Athens. My husband visited them recently and brought back a loaf of tsoureki for me. After one bite, I was determined to make it since it was delicious, and because we don’t have any Greek bakeries nearby. There are three critical things to know about making authentic Greek tsoureki. 1) In order to obtain the correct flavor, you need to use the specific Greek spices that are listed in step one of the recipe. 2) Bread flour should be used in order to provide enough strong gluten for the dough to rise and achieve its fluffy, slightly stringy texture. If you use all-purpose flour, you’ll have to knead a lot longer to ensure sufficient gluten formation. 3) Ensure that you set aside enough time for the dough to rise. Because the dough is very enriched and heavy, the yeast has to work extra hard, and the rises take quite a bit of time (which for me was 5 hours total). Be patient! I’m happy to say that the time and effort paid off. My tsoureki was the same flavor and texture as the one from Athens!! And although this is usually an Easter bread, it’s delicious enough to eat any time! This recipe was modified from Dmitra’s Dishes #Easter #Christmas #Holiday #Celebration #Special #Yeasted #Baking #Sweet

Jordanian Easter bread , my mom recipe

With this recipe, you can make the traditional Roscón de Reyes using your bread machine and get a delicious result. Many people have a bread machine tucked away in a cabinet—dust it off and get started to surprise your family with homemade Roscón de Reyes.

I baked my usual white bread in a ring shaped pan since I like larger sized bread better than small sized ones. The dough is rather sticky so dust with flour when working with it. If you want to make a pure white bread, cover with aluminum foil when you lower the temperature. Lightly browned breads are just as cute. You can omit the foil and bake until your desired golden brown color. Remember to keep an eye on it as it bakes. Recipe by La Land

I modified my grandmother’s Easter Bread for my bread machine. She always topped it off with an egg-sugar glaze that she would then bake in the oven for a few minutes. I plan to update the receipt in the future for this glaze.

This is a great and healthy keto bread substitute. It's got quite a few steps but the end result is worth it! Inspired by Flavcity https://www.flavcity.com/low-carb-keto-bread/ #mycookbook #ketolifestyle

Craving for a delicious super soft bread fresh out of the oven? Why not try citrus flavors? This is a recipe that derives from Andorra giving you true flavors of the country. So do try this and write your reviews in the comments. #Global_Dishes_With_Shehzeen #Andorra

In my home, it's not Easter without cheese bread. It's a tradition from the Marche and Umbria regions. My grandmother used to make it every year in large quantities, both for our home and to give as gifts to friends and family. She always started early in the morning, so when we woke up, the smell of the bread filled the house.