* Exported from MasterCook *
Bread, Traditional Easter
Recipe By :Denise Santoro Lincoln
Serving Size : 6 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Desserts Ethnic
Holidays Posted
Side Dish Snacks
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup tepid water
2 tablespoons granulated sugar
2 packages fast-acting yeast
1 cup warm whole milk
2 tablespoons vegetable oil
3 eggs
7 cups unbleached white flour
1 teaspoon salt
8 hard-boiled eggs -- dyed
2 cups powdered sugar
2 tablespoons lemon juice
2 tablespoons whole milk
A mix of old and new traditions, this Easter bread incorporates eggs
and a lemon sugar glaze.
In a large mixing bowl, combine the water, sugar and yeast. Let stand
for at least five minutes or until it foams. Note: If you are using
your stand-alone mixer to make the bread, use the mixer bowl.
Heat the milk in a pot on low until it's warm.
Mix the milk, eggs, oil and salt in a medium bowl.
Add the egg mixture to the yeast mixture and stir.
Stir in four cups of flour. If using a mixer, such as a KitchenAid,
use the dough hook.
Slowly mix in about two more cups of the remaining flour, or until
the dough no longer sticks to the sides of the bowl. Note: the dough
should still look glossy.
Lay the dough out on a wooden cutting board or counter top dusted with flour.
Knead the dough, adding in the last cup of flour if the dough gets
too sticky, until it is pliable.
Put dough in an oiled bowl and cover with a piece of oiled plastic
wrap. Let it rise for an hour or two, or until it doubles in size.
Punch dough down and divide it into three equal pieces, stretching
and lengthening each piece so they are about two-feet long.
Braid the pieces together in a circle, joining the ends.
Nestle five of the dyed eggs into the dough (yes -- you bake the
bread with the dyed hard-boiled eggs in it.)
Cover with the oiled plastic wrap for 30 - 60 minutes, or until it
rises further.
Bake the bread at 350F for 20 to 30 minutes or until it is golden
brown and cooked throughout. Note: the bread only took 20 minutes in
my convection oven.
Remove bread from the oven and place it on a serving dish.
In a medium bowl, mix one cup of the powdered sugar with 1 Tbsp of
the lemon juice and 1 Tbsp of milk. It should be the texture of soupy
toothpaste.
Spread the glaze onto the bread with a pastry brush.
Let the bread cool for a few minutes with the glaze and then make
another batch of the glaze and recoat the bread.
Source:
"Bay Area Bites"
S(Internet address):
"<http://www.pbs.org/food/recipes/easter-bread/>"
Yield:
"6 to 10"
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Per Serving (excluding unknown items): 915 Calories; 17g Fat (16.7%
calories from fat); 29g Protein; 159g Carbohydrate; 5g Dietary Fiber;
395mg Cholesterol; 512mg Sodium. Exchanges: 7 1/2 Grain(Starch); 1
1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 3 Other Carbohydrates.
NOTES : 2018 - 0217