I’ve been wanting to make bread for you all. First I will make Polish Easter Bread from a long-standing family recipe that came originally from my Grandmother. Many thanks to my cousins for helping me with this recipe.

Next, I will be making Blueberry Bread, Cinnamon Bread, and Peach Bread using recipes from Mariana Backes of Circle B Ranch recipes.

Join me as I prepare a family Easter bread recipe from Marianna Louska Bochenek. I thank Chris & Mary August for sharing this recipe, which is very similar to my Grandmother’s recipe. I also prepare three different quick bread recipes from Marina’s Kitchen-Circle B Ranch.

Bochenek Easter Bread Recipe

From Chris & Mary August handed down from Chris’s Mother, Marianna Louska Bochenek. Permission to use. This recipe is so close to my Grandmother Stella Bochenek's Recipe


  • 1 qt Milk
  • 1 lb Salted Butter
  • 5 lb All Purpose Flour
  • 12 Egg Yolks
  • 1 cup Sugar
  • 1 heaping tsp salt
  • 2 tsp Vanilla depends on taste, add less or more
  • 1 1/2 cups Golden Raisins
  • 2 Packets Fast Rising Yeast
  • ¾ cup hot tap water about 104° to 110°


  • (For yeast Preparation) in a small bowl pour two packets of yeast an add water stir and let sit


  • Pour flour in a large Baking Pan – I used an Extra Large Pan and then make a hole in the center and add prepared yeast and sprinkle with a little flour. In a another bowl add softened butter and use mixer and cream butter add sugar and beat until smooth then add salt and vanilla and gradually add milk. Mix thoroughly and add golden raisins and fold into the mixture.
  • Pour wet ingredients into the flour and start kneading until the dough comes off your fingers easily and the sides of the pan. Cover and let rise in warm place until doubles about 1 1/2hour. The take-off cloth and punch down thoroughly all over the risen dough in the pan. Then cover and let rise again until it doubles. Grease and flour pans.
  • Meantime Pre-heat oven to 350 degrees, divide the dough equally into pans equally and then cover and let rise again until it doubles. Make and egg wash and then use a brush and brush wash on top of each individual bread. Place Pans in Oven I did three in the back of the shelf and two in the front. And midway through the baking time I moved the ones in the back to the front. I baked my bread for 45 to 50 minutes or until using a long wooden skewer comes out clean. Put bread on cooling racks for 10 minutes. Take out of pans and serve with butter or jam. Delicious!!!!
    Bochenek Easter Bread loaves

Fresh Peach Cake



  • 1/4 pound 1 stick unsalted butter, at room temperature
  • 1 1/2 cups sugar divided
  • 2 extra-large eggs at room temperature
  • 1 cup sour cream at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 3 large ripe peaches, peeled, pitted, and sliced (I Used Canned Peaches-see note)
  • 1/2 cup chopped pecans


  • Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth.
  • In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. Do NOT overmix.
  • In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
  • Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture.
  • Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
  • Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.


If using canned peaches, drain very well and sprinkle them with about 2 Tbsp additional flour. 




  • 1 cup blueberries
  • 2 cups flour plus 1 tablespoon
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup Greek yogurt
  • 2 eggs
  • ½ cup 1 stick butter, melted and cooled slightly
  • 1 teaspoon vanilla
  • ½ cup oats


  • Preheat your oven to 375 degrees Fahrenheit. Line your 9×5-inch loaf pan with parchment paper or lightly butter your loaf pan. In a small bowl, toss blueberries with 1 tablespoon flour to keep blueberries from sinking.
  • In a large bowl, whisk 2 cups flour, sugar, baking powder and salt. In a separate bowl, mix yogurt, eggs, melted butter and vanilla together and then fold into the dry ingredients. Add the blueberries and oats and gently combine.
  • When done, scrape the mixture to loaf pan and it will be thick and a little sticky. Bake for 50-55 minutes when golden brown and when a toothpick inserted into the bread comes out clean. Remove from oven and cool in the pan for 5 minutes then cool on a wire rack. Serve warm or at room temperature.




  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1 egg room temperature, lightly beaten
  • 1 cup milk I used 1%
  • 2 teaspoons vanilla extract
  • 1/3 cup plain Greek yogurt or sour cream


  • 1/3 cup granulated sugar
  • 2 teaspoons cinnamon
  • 2 tablespoons water


  • Pre-heat oven to 350 degrees and prepare a bread pan by spraying it with non-stick cooking spray or lightly greasing it with butter. In a large bowl combine flour, baking powder, salt, and sugar.
  • In a small bowl combine egg, milk, vanilla extract and yogurt or sour cream.
  • Add the dry ingredients into the wet and stir to combine. You can use a large wooden spoon for this if you wish, no mixer is required.
  • In a small bowl combine swirl ingredients together – 1/3 cup sugar, 2 teaspoons cinnamon and 2 tablespoons water. Use a tablespoon to drop spoonful’s of this mixture over the bread, then use a knife to make swirl designs to incorporate the cinnamon mixture into the bread.
  • Bake for 45-50 minutes or until you insert a toothpick and it comes out clean. Remove the bread from the oven and transfer it to a cooling rack to cool for 15 minutes. Remove the bread from the pan and allow it to continue cooling complete.

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