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*** A WORD FROM THE KITCHEN ***
And it's time for some more Easter recipes. Today's
recipe for BRAIDED EASTER BREAD happens to be not only
fantastic tasting, but also makes a very impressive
centerpiece for the Easter table. You'll certainly find
these in bakeries all around Easter week too but it's
worth the challenge to try you hand at it yourself. Note
that the eggs nestled on the top of the loaf are really
intended for decorative purposes since they'll get
somewhat overcooked.
Anyone have any funny stories about an egg hunt with
real eggs? Hubby said they did that when he was a
kid and found out the hard way there were a few that
were never found till they made themselves known
much later with a special aroma LOL!
Enjoy!
Marzee
mailto:mz@gophercentral.com
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RECIPE: BRAIDED EASTER BREAD
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INGREDIENTS:
2 1/2 cups all-purpose flour, divided
1/4 cup white sugar
1 teaspoon salt
1 (.25 ounce) package active dry yeast
2/3 cup milk
2 tablespoons butter
1/4 cup raisins
2 eggs
5 whole eggs, dyed if desired
2 tablespoons butter, melted
EGG GLAZE:
1 Egg yolk
2 tbsp Milk
DIRECTIONS:
In a large bowl, combine 1 cup flour, sugar, salt and yeast;
stir well. Combine milk and butter in a small saucepan; heat
until milk is warm and butter is softened but not melted. Gradually
add the milk and butter to the flour mixture; stirring constantly.
Add two eggs and 1/2 cup flour; beat well. Add the remaining flour,
1/2 cup at a time, stirring well after each addition. When the dough
has pulled together, turn it out onto a lightly floured surface and
knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to
coat with oil. Cover with a damp cloth and let rise in a warm
place until doubled in volume, about 1 hour. Punch down dough;
knead in raisins, turn it out onto a lightly floured surface.
Divide the dough into two equal size rounds; cover and let rest for
10 minutes. Roll each round into a long roll about 36 inches long
and 1 1/2 inches thick. Using the two long pieces of dough, form a
loosely braided ring, leaving spaces for the five colored eggs.
Seal the ends of the ring together and use your fingers to slide
the eggs between the braids of dough. Preheat oven to 350 degrees.
Place loaf on a buttered baking sheet and cover loosely with a damp
towel. Place loaf in a warm place and let rise until doubled in bulk,
about 45 minutes. Combine glaze mixture and brush over risen ring.
Bake in preheated oven for 50 to 55 minutes, or until golden.
Category: Breads, Seasonal
http://www.thedailyrecipe.com
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EASTER EGGS DECORATNG TIP:
If you are going to eat decorated hard-cooked eggs:
Refrigerate hard-cooked eggs whenever you?re not working
with them. Put them in their cartons if you won?t be decorating
them right after cooking. Refrigerate them again right after
dyeing or decorating them.
Make sure the eggs you color aren?t cracked. If any crack
during dyeing or decorating, throw them away. Also throw
away any eggs that have been out of the refrigerator for
more than 2 hours.
Use food coloring or specially-made, food-grade egg dyes.
Dissolve the dye in water that is warmer than the eggs. Be
sure the label says nontoxic on any crayons, pens, paints
or other art materials you use. Or, use edible decorations
like herbs.
** You can use any art materials you like if you?re not
going to eat the eggs.