Easter Bread Food

EASTER BREAD

Steps:

• In a small bowl, dissolve yeast in water; set aside. In a large bowl, beat eggs and yolks until lemon-colored; gradually add sugar. Add the butter, salt, vanilla, lemon juice and zest; beat well. Add milk and yeast mixture. Gradually add 6 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 10 minutes. Sprinkle with raisins; knead for 5 minutes longer. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into thirds. Cover and let rest 10 minutes. Shape each portion into a loaf and place in greased 8x4-in. loaf pans. Cover and let rise in a warm place until almost doubled, about 30 minutes. , Bake at 325° for 45 minutes or until golden brown. Remove from pans to cool on wire racks.

EASTER BREAD, OR UKRAINIAN BABKA

Steps:

• Place the butter, milk and 3/4 cup of white sugar in a pot and bring it to a near boil, you want to slightly scald the milk. You can also heat it in the microwave as well to the point of scalded (near boil).
• Add in the cup of cold water and let the mixture cool.
• Take the 1/2 cup of warm water and 1 tsp of white sugar, mix in your yeast thoroughly and let it start bubbling away.
• Beat your egg yolks and turmeric (or saffron if you want traditional). The turmeric gives the bread it's lovely color. (You can also use 3 whole eggs instead of the 6 egg yolks but the yolks make a richer bread. So 3 eggs OR 6 yolks)
• Add the egg mixture to the warm milk mixture. You need to let the saffon dissolve in the warm mixture before you move on, if you use saffron!
• Then add the yeast mixture to the bowl.
• I used the mixer for this now because it is one heck of a job. Mix the salt into your flour then add in the first four cups of flour, then your raisins. Then slowly add another 4-5 cups until the dough is slightly sticky. The dough should stick to your hand very slightly, but be a nice elastic dough.
• My dough always climbs the hook eventually so I used the mixer to get it combined and kneaded as much as possible then removed it and kneaded it on the counter for a while.
• Once that's done it needs to rise. Put it into a bowl(s) in a nice warm place and cover it with a damp tea towel.
• Once it's doubled in size, it's time to punch it down and put it in the tins to rise again. You want to fill the tins only half way with punched down dough, this dough rises like you wouldn't believe!
• Grease the ever lovin' heck out of those coffee tins. (I use the medium size, the 13-16 oz coffee tins, NOT the large ones!) This would make a perfect 7 tins. You can also make it in a loaf pan.
• Time to let it rise again, Let the dough rise until it is almost at the top of the can. They will rise in the oven as well when they start baking, which is why you want them only to rise barely to the top of the tin.
• Remove all the oven racks except the bottom one. Kick the tires and light the fires to 325 degrees.
• Bake for 30-40 minutes on the very bottom rack, the tops get very golden brown but don't fear, the inner part has to cook and the tops get brown and stay brown.
• Once they are nearly done, brush with the beaten egg and cook until the bread is finished.
• The bread will sound hollow on top when tapped & be a lovely brown.
• Cool very slightly in the tins then remove to make sure the bread doesn't sweat and the bottoms don't get soggy.
• If they stick slightly in the tins, twist and shake gently at the same time, they will pop right out.
• If they stick in the loaf pans, run a knife along the edge to free the bread then remove safely.
• Cool on racks for a couple of hours ... if you can wait!

ITALIAN EASTER BREAD

Steps:

• In a small saucepan, add milk and butter. Heat to 120 to 130°F (49 to 54ºC), stirring until the butter melts. Do not allow the milk to go above 130°F (54ºC).
• In a large mixing bowl, combine yeast, salt, and sugar. Add the eggs and whisk together. Add the warmed milk and butter mixture. Add 2 cups of flour.
• Attach a dough hook to a stand mixer and combine on medium speed until smooth, about 2 minutes. Scrape the sides with a spatula as needed to incorporate the flour.
• Slowly add the remaining 2 cups of flour to the mixer on medium-low speed and scrape the sides as needed. Knead until the dough is stiff and slightly sticky, about 12 minutes.
• Place the dough on a lightly floured board and hand knead for about 3 to 4 minutes, adding a little more flour to prevent sticking. Do not use more than ¼ cup of flour.
• Shape dough into a ball, cover with a dish towel and allow to rest for 10 minutes.
• Divide into 6 pieces. Roll each piece to form a 1-inch wide rope, about 14-inches long.
• Taking 2 pieces, braid the rope, pinching the ends together and then loop into a circle. Make sure the ends are securely joined together.
• Place on a parchment-lined baking sheet (2 per sheet), providing enough room to rise.
• Loosely cover the baking sheet with plastic wrap or a dish towel and allow to rise in a warm area, like a proofing box, until it doubles in size, 45 to 60 minutes.
• Preheat the oven to 350°F (177ºC). Set the rack in the middle position.
• Whisk together the large egg and 1 teaspoon water. Brush each braided bread with the egg wash.
• If desired, top the bread with sprinkles.
• Gently place one dyed egg in the center of each braided ring. Do not press into the dough, it will sink as it bakes.
• Bake one tray at a time until golden brown, approximately 15 to 18 minutes.
• Quickly transfer the baked bread to a cooling rack.

POLISH EASTER BREAD - BOBKA

Steps:

• Measure 2 cups flour onto piece of waxed paper.
• Combine other 2 cups flour, yeast, sugar, salt and cinnamon in mixing bowl and mix well.
• Melt butter and add lukewarm milk.
• Gradually add dry ingredients and beat at low speed, scraping sides of bowl, 2 minutes.
• Add 4 egg yolks and 1 more cup of flour.
• Beat at medium speed 2 minutes or until think and elastic.
• Gradually stir in last cup of flour with wooden spoon, making a soft dough.
• Cover and let rise until double.
• Stir in raisins and lemon rind.
• Put in a well greased 3 quart fluted tube pan or heavy Bundt pan.
• Beat 5th egg yolk with 2 tablespoons water and brush top of dough with this mix.
• Sprinkle almonds over the top and let rise for one hour uncovered.
• Preheat oven to 350 degrees and bake for 30-40 minutes. Turn out of pan and cool on rack.

TRADITIONAL ITALIAN EASTER BREAD

Steps:

• In the bowl of a stand up mixer whisk together the flour, salt, zest and sugar, make a well in the centre and add the milk and yeast, mix together with a fork. Then add the egg. With the dough hook attachment knead for approximately 1 minute just to combine.
• Cover the bowl with plastic and let rise 2 hours, every 30 minutes fold both ends into the middle (repeating 4 times).
• When the time has passed add the butter a little at a time, on medium high speed with the dough hook, knead just to combine all the butter, then let the dough rest 10 minutes. Knead again for 5-6 minutes until smooth and the dough does not stick to the sides of the bowl. Place the dough in a lightly greased bowl, cover with plastic and refrigerate for 1-2 hours.
• Move the dough to a lightly floured flat surface. Divide the dough into 4 parts. Roll each part into 2 ropes (10-12 inches / 25-30cm), join 2 ropes at the top and twist the ends one over the other (see photo), join the ends to form a wreath (circle) repeat with the remaining ropes. Place the wreaths on a parchment paper lined cookie sheet, cover and let rise in a warm draft free area for 1-2 hours or doubled in bulk.
• 15 minutes before rising time has finished pre heat oven to 390F (195C).
• Add a dyed uncooked egg (if desired) to the centre of the wreath then brush the wreaths with the egg wash (be careful not to brush the eggs) and sprinkle with the sprinkles. Bake for approximately 20 minutes or until golden, or when tapped on the bottom and there is a hollow sound. Immediately move the baked buns to a wire rack to cool. Let cool before serving. Enjoy!
• In a small bowl beat together the egg and water.

BRAIDED EASTER EGG BREAD

Steps:

• 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.
• Deflate the dough and 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 F (175 degrees C). 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. Brush risen loaf with melted butter.
• Bake in the preheated oven until golden brown, about 30 minutes.

UKRAINIAN EASTER PASKA

Steps:

• Cover the pan with greased plastic wrap and let rise until almost doubled.
• Bake 15 minutes. Reduce temperature to 350 F and bake an additional 40 minutes, or until an instant-read thermometer registers 190 F. If necessary, cover the top of the bread with aluminum foil to prevent over-browning.

TRADITIONAL ITALIAN EASTER BREAD

Steps:

• Gather the ingredients.
• In a large mixing bowl, dissolve the yeast in the warm water with a small pinch of the sugar. Let sit 10 minutes until foamy.
• After the 10 minutes, whisk in the remaining sugar, milk, eggs, anise seeds, anise extract, lemon extract, lemon zest, salt, oil, and melted butter. Combine well by hand, with a hand mixer, or in a stand mixer.
• Once everything is well combined, mix in the flour, 1 cup at a time, to form a wet, sticky dough.
• Turn onto a lightly floured surface. Knead for about 5 minutes, adding flour as needed to keep the dough from sticking to the surface, to form a smooth and elastic dough.
• Place dough in a lightly oiled bowl. Lightly oil the surface of the dough, and cover the bowl with a damp towel. Place in the oven with the light on (but no heat). The dough needs to rise until doubled in size, which will take 6 to 12 hours. This is a slow-rising dough that can be left overnight without fear of it expanding so much that it runs over the bowl.
• When doubled, punch dough down . Turn out onto a lightly floured surface and divide into 4 pieces.
• Take 1 piece and cut it into 3 strips. Braid and form into a circle. Repeat with remaining dough.
• Place wreath loaves on a silicone mat or parchment-lined baking sheets. Cover very loosely with lightly greased plastic wrap, and let rise for 2 hours.
• Heat oven to 350 F. Once loaves have risen, bake for 25 minutes or until golden brown and an instant-read thermometer registers 190 F to 200 F. Remove and cool on wire racks.
• Once cooled completely, the loaves can be served immediately or stored in an airtight container or zip-top bag for up to three days, or frozen for longer storage.

EASTER BREAD

Steps:

• In a medium bowl, whisk together the flour, sugar, yeast, and salt.
• Add the egg yolk and two eggs to the bowl of a stand mixer fitted with the dough attachment. Whisk gently to combine.
• In a small saucepan set over low heat, warm the milk and butter until the butter is just melted. Remove from heat, let cool slightly. Add to the eggs and whisk to combine.
• With the mixer on low, gradually add the flour mixture. Knead until a smooth ball forms and pulls away from the sides of the bowl, about 5 minutes. If the dough is too sticky to handle, add more flour one tablespoon at a time.
• Transfer dough to a lightly-oiled bowl, cover with plastic wrap, and set in a warm, draft-free place to rest until doubled in size, 1 ½ to 2 hours.
• Meanwhile, combine the apricots and raisins in a small bowl and add the rum. Soak fruit until ready to use.
• Drain the fruit and set it aside. Lightly flour a work surface, then separate the dough into three equal pieces. Sprinkle the first piece with flour, then roll into a 12" x 4" rectangle. Sprinkle 1/3 of the orange zest down the left side of the rectangle and spoon 1/3 of the fruit over top. Roll the rectangle lengthwise into a log, tucking the fruit mixture under as you go. Pinch the ends shut. Repeat process with the remaining two pieces.
• Using the palms of your hands, gently roll each length of dough into a 24" rope. Pinch one end of the ropes together, braid the strands tightly, then bring the ends together to form a ring. Pinch the ends to seal. Transfer to a parchment-lined baking sheet.
• In a small bowl, whisk the remaining egg until lightly beaten. Brush half of the beaten egg all over the braided dough, cover with plastic wrap, and set aside to rise until puffed but not doubled in size, about 50 minutes.
• Heat oven to 350 °F. Remove the plastic wrap, brush the remainder of the egg over the dough, and nestle the dyed eggs into the loaf. Bake until deeply golden brown, 28-33 minutes.

EASTER BREAD

Steps:

• Preheat oven to 350 degrees. Mix together flour, water, yeast and salt. Form into a large donut shape. Place a large bowl inside the hole so it doesn't close up while baking. Place whole eggs, evenly spaced, on top of dough. Push into dough so that some dough comes up on the sides and slightly on the top of the eggs. Brush top with beaten egg. Let rise, covered, at room temperature for 30 minutes. Bake in oven for 1 hour. Reduce temperature to 250 and bake 1 hour longer or until dough is nicely browned.

10 EASY EASTER BREADS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an Easter bread in 30 minutes or less!

EASTER BREAD

Steps:

• Pour 1/3 cup warm water (about 110 degrees F) into the bowl of a stand mixer. Gently whisk in the yeast, 1 tablespoon of the flour and 1 tablespoon of the sugar. Set aside until bubbly, 5 to 10 minutes.
• Meanwhile, heat the milk in a small saucepan over medium heat until bubbles start to form around the edges, about 6 minutes. Remove the pan from the heat, and stir in the butter, the remaining sugar and the salt. Set aside to cool, about 10 minutes.
• Fit the mixer with the paddle attachment, set on medium-low speed and pour the milk mixture into the yeast mixture. Add the 2 beaten eggs. Gradually mix in the remaining flour, and beat until a soft dough forms. Increase the speed to medium-high, and beat until the dough pulls away from the sides and forms a ball, about 5 minutes (the dough will be sticky).
• Transfer the dough to a lightly floured surface, and knead, adding more flour as needed, until smooth and elastic, about 5 minutes. Put the dough in a lightly buttered large bowl, cover and place in a warm spot to rise until doubled in size, about 1 1/2 hours.
• Line a baking sheet with parchment paper. Punch down the dough, transfer it to a lightly floured surface and cut it into 3 equal parts. Gently roll out each piece into a 16-inch-long rope. Transfer the ropes to the prepared baking sheet. Press the ropes together at one end, braid them, then gently tuck both ends under to form a long loaf. Cover, and let rise until doubled in size, about 1 hour.
• Preheat the oven to 350 degrees F. Brush the entire loaf with the remaining beaten egg. Scatter the almonds and nonpareils on top, concentrating them down the middle of the loaf (they will spread as the loaf bakes). Bake until the loaf is dark golden brown and sounds hollow when tapped, 50 to 60 minutes. Let cool about 30 minutes before slicing.