I found this Easter Sweet Bread recipe in the March 1978 edition of Seventeen Magazine.

What were you doing — 37 years ago?!

I was almost 16 — the magical dating age!!!  I was living in Hawaii with my family.

We arrived in 1975 so by spring 1978, we were about at the end of my father’s tour and were preparing to return to San Diego.  Mixed emotions.  I was really excited to get back “home” to San Diego but sad to leave my friends.  I tried to talk my parents into allowing me to stay with my aunt and uncle until the end of the school year, but no dice.  I thought my parents were unreasonable at the time.  Thirty-seven years later I can appreciate their decision.

Our three years in Hawaii, and the friends I made there, have a very special place in my heart.

In those pre-skin-cancer-awareness years, my friends and I would spend hours lying on the beach in Waikiki or the North Shore, competing for the darkest tan.  My Irish blood pretty much kept me out of the competition, but I tried!

We’d spend our time chatting about boys, flipping through the pages of Seventeen and daydreaming about the life ahead of us — dating, earning our own money, college, career, marriage, becoming a drummer for Aerosmith (Pilar!)

Really good memories.

Thanks to Facebook, I have re-connected with several of those friends from my Hawaii years.  One even still lives there!  Pilar never achieved her teenage dream of playing for Aerosmith, but music is still very much a part of her world, and she has two awesome sons who she devotes her life to.  Much more rewarding than banging on some drums!

I’d love to visit them all in person some time…

Until then, I will enjoy my memories of the good times as I glance down at the yellowed pages from the Seventeen Magazine containing this Easter Sweet Bread recipe.

Enjoy!

Easter Sweet Bread Wreath

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Serves	10
Prep time	1 hour, 30 minutes
Cook time	40 minutes
Total time	2 hours, 10 minutes
Meal type	Breakfast, Snack
Occasion	Easter
From magazine	Seventeen Magazine (March 1978)

Easter Sweet Bread is a beautiful tradition in my family. Decorate with Easter grass and candy to make a festive centerpiece or gorgeous hostess gift.

Ingredients

bread dough

• 5 Cups flour (use bread flour, if possible)
• 3/4 cups sugar
• 1 teaspoon salt
• 2 Packages (1 Tablespoon) active dry yeast
• 2 Tablespoons grated lemon peel
• 2 Teaspoons vanilla extract
• 1 cup half and half
• 1/2 cup butter
• 4 eggs (beaten)
• 4 Raw eggs (to place in braided wreath while baking)

egg wash prior to baking

• 1 egg
• 1 Tablespoon milk

decorating

• 4 Colorfully dyed hard-boiled eggs (to decorate the wreath after cooking)
• candy and Easter grass (for decorating, if desired)

Note

This Easter Sweet Bread wreath originates from a recipe in Seventeen Magazine from March 1978!  Needless to say, I've made Easter Sweet Bread more than a few times over the years -- it turns out perfectly each time and is such a beautiful decoration for the table.  Makes a unique hostess gift too!

Enjoy! - The Recipe Wench

Directions

Prepare the dough

Step 1

In large bowl mix together 2 cups of the flour, sugar, salt yeast and grated lemon peel. Warm the half and half and butter up to NOT more than 110°F and add to the flour mixture. Stir to combine. Add eggs and vanilla. Add enough remaining flour to make a soft dough. Knead with dough hook or turn out onto floured board and knead for about 5 minutes. Place in oiled or buttered bowl. Turn dough over so that it is covered with oil/butter. Cover with towel and allow to rise in a warm place away from drafts until doubled in size (about 45 minutes).

Prepare the braided wreath

Step 2

Place dough on floured board. Punch down and knead for another 5 minutes. Allow dough to "rest" for about 10 minutes. Divide dough into thirds and roll each portion out to 24" lengths. Braid the 3 pieces. Form into a circle and pinch the ends together to seal wreath. Place the wreath on a greased baking sheet. Take 4 raw eggs and push them down gently into the dough. Cover and allow the wreath to rise another 30 minutes. If necessary, gently push eggs down again into the dough. Mix egg with tablespoon milk and brush over entire wreath, including raw eggs. Bake in 350°F oven for 35-45 minutes. Cool on wire rack. Eggs are now hard-cooked and can be used for another recipe.

Decorate wreath

Step 3

On a foundation (such as a round aluminum pizza pan), spread out a layer of Easter grass. Place the wreath on top. Add decorated eggs and candy.