In many European countries, there are various traditions surrounding the use of bread during the Easter holidays. Traditionally the practice of eating Easter bread or sweetened "communion" bread traces its origin back to Byzantium and the Orthodox Christian church. The recipe for sweetened or "honey-leavened" bread may date back as far as the Homeric Greek period based on anecdotal evidence from classical texts that mention this type of special food. It is also widely known that sweetened bread desserts similar to panettone were a Roman favorite.

Subcategories: Bucolajhr Casatièlloit Chorek Colomba di Pasquait Folarpt Hawaiian roll Hornazoes Hot cross bun Kifli Kolach (bread)pl Kozuna Kozunak Lazarakiael Paasstolnl Pan di ramerinoit Pască Peniait Pinca Pizza di Pasquait Portuguese sweet breadpt Resta di Comoit Schiacciata di Pasquait Tortanoit Tsourekiel
Categories: Bread
Characteristic of: European cuisine German cuisine North German cuisine Sardinia cuisine Schleswig-Holstein cuisine Slavic cuisine
Contains, including ancestors: Wheat
Also known as:
Wikidata ID: Q267726
Wikipedia title: Easter bread
References:
Wikipedia article: Easter bread
Inbound Links
Colomba di Pasqua
Folar de Olhão
Mahleb
Pască
Resta di Como


Unlinked Mentions
Bucolaj
Casatièllo
Choereg
Chorek
Folar de pascoa
Kozunak
Lambropsomo
Paasstol
Pinca
Reindling
Schiacciata di Pasqua
Tortano
Tsoureki
Velikonoční beránek

Article content licensed under CC-BY-SA; original content from Wikimedia Foundation; image data under CC-BY-SA from Wikimedia Foundation

        
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