Friday, April 6, 2012

Mom's Easter Bread


This is lightly sweet and like big cheese danish. We used to love it as kids!

1 pkg dry yeast
1/4 c warm water
1/2 c butter or margarine
1/2 c sugar
1 c hot scalded milk
2 slightly beaten eggs
2 t vanilla
1 t salt
4 - 4 1/2 c flour

Cheese Filling:

1 lb cottage cheese
1 lb margarine
2 egg yolks
pinch of salt
1/4 t lemon
Powdered sugar to taste (1/4c is slightly sweet)
2 heaping T flour

Soften yeast in warm water. Combine butter, sugar, milk. Stir in 2 eggs, vanilla, salt. Add flour. Knead very slightly to mix and form a ball. Put it in a greased bowl, cover, and let rise until doubled, about 1 hr.

Beat down. Turn into well-greased 9x13x3” pans or deep round pans or pie plates. The pans have to be tall enough to let the dough double and then have the cheese topping on top. Let rise in warm place until light and doubled, about 45 minutes.


Use a food processor or hand mixer to blend all cheese filling ingredients until they are like whipped cream consistency. Pour cheese filling on top of the raised dough, and brush with reserved egg.

Bake at 350° for 25-30 minutes.

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