I thought I would do a post on my Easter Bread, in case anyone
wants to do a dry run…I make a few batches of this bread the day
Before Easter Sunday, and after they raise up – I put them in Plastic bags
and refrigerate them…then I get up very early on Easter morning and take them out and let them come to room temperature roll them out let them raise for the second raise and bake them…then I and give them out to neighbors and friends.
I experimented last Easter and did a few breads with walnuts and cinnamon.
1/4 cup warm water ( baby bottle warm)
1 teaspoon sugar
1 tablespoon yeast
Proof yeast in mug until it bubbles up
4 cups flour
3/4 cup sugar
1 teaspoon salt
1 cup warm milk
1/3 cup butter melted
Add the flour, sugar, and salt to food processor and pulse a few times.
Add milk, butter, eggs and proofed yeast to processor and pulse
for a minute…this dough is very soft, you actually spoon it out from the processor to the counter…(see last pic) if it’s too dry add a little water,
If it’s too wet add a little more flour…
Then ‘spoon it out’ the on counter and kneed with some more flour
to firm it up…place it in an oiled bowl,
turning it to get it covered in oil…cover with plastic wrap, until doubled.
Roll dough into snakes and braid…place on oiled foil or parchment paper…
Press in uncooked colored eggs and cover and let it raise up again until doubled.
Then Mix one egg with 1 tablespoon of water and coat bread with pastry brush…sprinkle with candy Beads…bake on lightly greased foil or parchment paper @350° for 25 minutes.
One Recipe Makes 2 or 3 breads. I put walnuts and cinnamon in a couple of