GRANDMA'S PERFECT HOMEMADE BREAD
Steps:
- In a stand mixer add the warm water, sugar, salt and yeast. Let the yeast proof until it bubbles for about 5 minutes. Using the dough hook start adding the flour one cup at a time until the dough combines and forms a soft dough.
- On a floured surface knead the dough until smooth and elastic and form a ball. Add the oil to the large bowl and add the dough to the bowl and cover. Let rise until it has doubled 1- 1 1/2 hours.
- Grease and flour 2 9x5 inch pans. Punch the dough to release the air. Lay the dough onto a flat surface and cut into two loaves. Roll each loaf up and place into the loaf pans. Let rise until it doubles another 1-1 1/2 hours.
- Bake in a preheated 350 degree oven for 30-35 minutes or until golden brown on the tops. Remove from the oven and let cool for 10 minutes before slicing.
Nutrition Facts : Calories 171 kcal, Carbohydrate 33 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, Sodium 185 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
GRANDMA NARDI'S ITALIAN EASTER BREAD
My Grandma Nardi's bread with dyed Easter eggs represents family and tradition. I fondly remember how she taught me the recipe when I was a little girl. -Pat Merkovich, Milwaukee, Wisconsin
Provided by Taste of Home
Time 1h5m
Yield 1 loaf (16 slices).
Number Of Ingredients 15
Steps:
- Place 3 eggs in a single layer in a small saucepan; add enough cold water to cover by 1 in. Cover and quickly bring to a boil. Remove from heat. Let stand 15 minutes., Rinse eggs in cold water and place in ice water until completely cooled. Drain; dye hard-boiled eggs with food coloring, following package directions. Let stand until completely dry., In bread machine pan, place the first 7 bread ingredients in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1-2 tablespoons additional milk or flour if needed., When cycle is completed, turn dough onto a lightly floured surface. Punch down dough; divide into thirds. Roll each into a 15-in. rope. Place ropes on a greased baking sheet and braid. Shape into a ring. Pinch ends to seal. Lightly coat dyed eggs with oil; arrange on braid, tucking them carefully between ropes. For egg wash, whisk egg with water. Brush over dough; sprinkle with sesame seeds., Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 350°., Bake until golden brown, 30-35 minutes. Remove from pan to a wire rack to cool. Refrigerate leftovers.
Nutrition Facts : Calories 157 calories, Fat 5g fat (2g saturated fat), Cholesterol 75mg cholesterol, Sodium 264mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
GRANDMA ROSE'S ITALIAN EASTER BREAD 1947
Grandma Rose was from Calabria Italy. We always had this at Easter time. Great for toast and really good for French Toast. Just eat with a dab fresh butter and a cup of coffee. If you braid it, you can put sugar cubes on top that will burst in the oven in those areas, That is how the Italian bakeries do the tops. Ours is plain....
Provided by andypandy
Categories Yeast Breads
Time 40m
Yield 8 loaves, 80 serving(s)
Number Of Ingredients 9
Steps:
- Scald whole milk and let cool, add in the yeast.
- Beat eggs, and juice, and zest.
- Beat sugar and butter until fluffy continue to beat well.
- Add the beaten egg mixture into the beaten sugar butter mixture.
- Combine with the cooled scaled milk , and yeast mixture.
- Combine well, add sifted flour, continue adding flour until a soft dough comes together.
- Turn out onto a table and knead until soft, not too sticky, 5- 10 minutes.
- Let double in a greased bowl, covered.
- Punch down and let rise again.
- Form into braids after second rising, or put into loaf pans.
- Let rise until almost doubled Bake 350 degrees, until golden, 20 minutes approximately.
- Note; the amount of flour can be anything from 8- 12 cups, or more. but add gradually until you have a soft slightly sticky dough -- where when touched your finger comes away tacky but not sticking to the bread board.Keep your dough soft not firm --.
- All depends on flour and humidity and how much juice from your oranges and lemons.
- Can braid and place under braiding but showing raw eggs white or already coloured, eggs will cook while baking, for an Easter morning delight.
- Directions on making the dough, can vary, as I have done the procedure in different ways, and now we can't get fresh compressed yeast in our stores, so I use active dry yeast, usually 2 tablespoons.
Nutrition Facts : Calories 104.9, Fat 5.8, SaturatedFat 3.4, Cholesterol 41.3, Sodium 122.7, Carbohydrate 11.9, Fiber 0.6, Sugar 10.7, Protein 2
GRANDMA LU'S ITALIAN EASTER BREAD
This recipe has been in my family for generations, with very special memories of making this with my grandmother Lu, the day before Easter, and having this with a piping hot cup of coffee on Easter morning! Even though my grandmother is no longer here, I carry on this tradition of making this special bread every Easter, and hope that my children will also carry on this tradition as I have. Enjoy and Happy Easter!
Provided by Nancy A. @HometownCreativeCook
Categories Other Breakfast
Number Of Ingredients 12
Steps:
- Soak orange and lemon rinds with the whisky in a glass jar with lid (or airtight container) and refrigerate the night before preparing bread.
- To prepare bread: Add yeast into 3/4 cup of warm water, and let stand several minutes until foamy. Melt shortening in large pot over low heat. Turn off heat, and add to shortening, stirring in with wooden spoon, sugar, yeast, eggs and orange extract. Then, mix in flour, salt and orange/lemon mixture, kneading together in pot until dough pulls away from sides and forms a ball. Remove from pot, and continue to knead on floured surface until dough is elastic, if too sticky, add additional flour until right consistency. Transfer dough back to pot and cover with kitchen towels and store in a warm place at least 5 hours or overnight until dough doubles in size.
- Preheat oven to 375 degrees. Spray a large bundt pan with baking spray. Remove dough from pot, and knead slightly on floured surface. Transfer to prepared pan, and bake for approximately 45 minutes, or until golden brown, and when toothpick inserted, comes out clean.
- Remove from oven, and cool in pan about 20 minutes. Invert onto serving plate. Using a hand mixer, beat egg whites with 1/4 cup sugar until peaks form. Spread on top of bread and garnish with colored sprinkles.
GRANDMA"S EASTER BREAD
This recipe was Grandma's There where some steps that only Grandma did like timing she could tell when it was ready.
Provided by Eddie Jordan
Categories Sandwiches
Time 20m
Number Of Ingredients 6
Steps:
- 1. Soften yeast in 1/3 cup water.
- 2. Mix egg yolks, anisette and oil to yeast in a large bowl for a electric mixer.
- 3. Add sugar then flour one cup at a time for a softer dough.
- 4. Let dough rise overnight covered with a light film of oil and plastic wrap over the bowl. Set in a warm draft free place
- 5. Let dough rise until doubled in size.
- 6. Bake at 400 degree until browned ( grandma didn't have how long to bake keep an eye on it ).
- 7. This has a powdered sugar frosting mixed thinly with milk then sprinkled with candy sprinkles.
GRANDMA'S PORTUGUESE SWEET BREAD RECIPE
From the fragrance of the proofing yeast to the dough rising and then baking into golden brown loaves, this family tradition - above all others - is my favorite. Nothing compares to a slice of sweet bread, still warm from the oven and topped by a pat of real butter.
Provided by Kris Bordessa
Categories Side Dish
Time 3h20m
Number Of Ingredients 8
Steps:
- Dissolve yeast in warm water. Mix sugar, hot milk, butter, and salt together in a large bowl, stirring until butter melts. When cooled to lukewarm, beat in eggs and yeast mixture. Gradually beat 5 cups of flour into liquid to make a smooth dough.
- If you have a stand mixer that will handle this amount of dough, you can use that to shorten the process. Simply complete above steps in your mixer bowl and let your dough hook do the kneading for you.
- To knead by hand, heavily flour a board with a portion of the remaining flour. Turn dough out onto board and sprinkle with remaining flour. Knead until very smooth, adding flour to eliminate stickiness as necessary. You should see small "blisters" of air on the surface of the dough. This takes about 15-20 minutes. Consider it your workout for the day.
- Place dough in a large buttered bowl. Cover loosely with a towel and put in a warm place until doubled in size (about two hours).
- Punch down dough (it will collapse). Using buttered hands, form dough into desired loaves. You can divide dough into two large loaves or try them as smaller rolls. Or you can try the pie pan method you see used by the historical society.
- Place your formed loaves on a buttered cookie sheet or in a buttered pie pan. Cover loaves and set in a warm place to rise again for about an hour. Bake at 350 degrees for 25-30 minutes or until golden brown. Baking time will vary a bit depending upon loaf size.
- Optional: Use a pastry brush to baste milk over the loaves just as they start to brown. This will give them a beautiful shiny glow.
- Turn dough onto floured surface. Divide dough in two. Form each half loosely into a two-inch log. Cut log into two-inch lengths.
- Roll dough into balls. Place onto a buttered cookie sheet or in a buttered pie pan, not quite touching.
- Cover rolls and set in a warm place to rise again for about an hour.
- Bake at 350 degrees Fahrenheit for 20-25 minutes or until golden brown.
- Form each half of the dough into a ball, working to put the "loose" ends on the bottom so that the top is nice and smooth. Place each dough on a cookie sheet and set aside to rise.
- Divide each half of the bread dough into three equal pieces.
- Roll each into a rope, about 1-2 inches in diameter.
- Press the ends of the ropes together and braid. When you reach the end, tuck ends under slightly and place bread on a cookie sheet for the second rise.
Nutrition Facts : Calories 80 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 35 milligrams cholesterol, Fat 3 grams fat, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 grams, Sodium 132 grams sodium, Sugar 10 grams sugar, UnsaturatedFat 0 grams unsaturated fat
GRANDMA'S AMISH BREAD
This bread is from my Amish Grandma's recipe collection. My favorite times with Grandma were always centered around the kitchen and this was one of my favorites to make with her. I've updated it slightly, since Grandma didn't have electricity to work with, but it still tastes (almost) the same. This is still a family favorite at holiday gatherings and with Easter coming up it'll be a hit!
Provided by BelleTerre
Categories Yeast Breads
Time 2h30m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl combine 2 cups of the flour with the yeast.
- In a small sauce pan heat milk, sugar, butter and salt to 120-130 degrees F.
- Slowly add the milk mixture to the flour mixture beating well.
- Add the eggs and beat well.
- Slowly add the remaining flour 1/2 cup at a time until dough is moderately stiff.
- Knead dough until smooth and elastic using stand mixer with dough hook at medium speed for 2 to 3 minutes or 6 to 8 minutes by hand on a lightly floured board.
- Place dough into a lightly oiled bowl, turning once to coat.
- Cover bowl with a warm cloth that is slightly damp.
- Let rise 30 to 45 minutes or until double in size.
- Punch down and divide in half.
- Cover portions with the cloth and let rest 10 minutes.
- Shape dough into 2 loaves and put into greased loaf pans.
- Let rise again until double.
- Bake in a pre-heated oven at 375 degrees F 25 to 30 minutes.
- Remove from pans and cool completely on a wire rack.
- When completely cool wrap and store in a cool, dry place.
Nutrition Facts : Calories 127.2, Fat 2.7, SaturatedFat 1.4, Cholesterol 21.2, Sodium 62.3, Carbohydrate 21.6, Fiber 1, Sugar 1.7, Protein 4
GRANDMA'S EASTER BREAD
A recipe from our friend Patricia Lilly. This "Pizza di Pasqua" was from her grandmother's family. Exquisite when lightly toasted and spread with butter and a small amount of honey!
Provided by Baritone Bob
Time 3h10m
Yield 16
Number Of Ingredients 12
Steps:
- Combine 5 cups flour, 1 cup plus 2 tablespoons sugar, Romano cheese, cinnamon, and salt in a large bowl; stir well and set aside.
- Stir warm water and yeast together in a small bowl. Set aside until dissolved and bubbly, 5 to 10 minutes.
- Zest and juice orange into a large bowl. Stir in melted butter, eggs, and vanilla extract until well combined. Stir in yeast mixture. Add flour mixture gradually, stirring as you go.
- Turn dough onto a lightly floured surface and knead for 8 to 10 minutes, adding up to 1 extra cup of flour as needed to keep dough manageable. Transfer to an oiled bowl, cover, and let rise until almost doubled in size, about 30 to 60 minutes.
- Punch dough down, cover and let rise again until almost doubled in size, 30 to 60 minutes.
- Preheat the oven to 300 degrees F (150 degrees C). Grease two 8-inch round loaf pans.
- Cut dough into 2 equal pieces and shape into loaves. Place in the prepared pans, cover, and let rise again until almost doubled in size, 30 to 60 minutes.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Remove from the oven and let cook on a wire rack.
Nutrition Facts : Calories 284.8 calories, Carbohydrate 43.4 g, Cholesterol 55.3 mg, Fat 8.7 g, Fiber 1.6 g, Protein 8 g, SaturatedFat 4.9 g, Sodium 293.5 mg, Sugar 14.4 g
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