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Easter breads

Europeans mark the celebration of Easter with traditional breads, most often egg-based breads that have a soft texture. Colored eggs are used as embellishments along with dried fruits, nuts, seeds and even cheeses.

Easter breads are common in Mediterranean cultures as an indulgence after periods of religious fasting. These celebratory breads are very different from the everyday, dense, whole-grain breads. Easter breads are light and often on the sweeter side. With their egg-based doughs, they are thought to symbolize spring and rebirth, in keeping with the Easter holiday.

One of the most familiar egg breads in Hawaii is Portuguese sweet bread, traditionally part of the Portuguese Easter feast. Greek tsoureki is a braid of bread baked around colored red eggs, said to symbolize the passion of Christ. Russians celebrate with kulich, a sweet bread baked in round tins.

Italians enjoy a variety of breads, both sweet and savory, depending on the region. Italian Easter breads may also include pecorino romano or parmesan cheeses. A slightly Americanized version of European Easter breads will often include five colored eggs encased in a braided circle. The eggs are colored with non-toxic dyes and are baked uncooked with the bread.

Easter breads -- outside of Portuguese sweet bread -- are not easy to find in Hawaii, as only a few bakeries offer them. Look for one that makes European-style yeast breads.