Date: Mon, 14 Apr 2014 07:50:46 GMT -------------- BEGIN bread-bakers.v114.n015 -------------- 001 - Reggie Dwork Subject: Almond Easter Bread Date: Sun, 13 Apr 2014 22:37:10 -0700 * Exported from MasterCook * Bread, Almond Easter Recipe By :PJ Pickles Serving Size : 24 Preparation Time :1:00 Categories : Bread Bread-Bakers Mailing List Holidays Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 teaspoon sugar 1/2 cup warm water -- 100 to 110 F (40 to 45C) 2 envelopes dry yeast -- 2 (.25g ea) 1/3 cup white sugar 2 eggs 1 teaspoon salt 3/4 cup milk 4 1/2 cups sifted all purpose flour -- divided 1 pound butter -- (1 stick) 12 1/2 ounces almond cake and pastry filling -- (not almond paste) 1/2 cup butter -- softened white sugar 6 eggs -- dyed hard-cooked Easter eggs 1 egg -- beaten 2 tablespoons white sugar -- plus extra for sprinkling 1/2 cup sliced almonds -- divided This is an almond-filled Easter bread adorned with Easter eggs and almonds. The thing about this recipe is, if you make 2 you might as well make 8. It takes time so this year I was able to start the tradition with my nieces who will be helping me. I swear that this is the greatest Easter bread. Original recipe makes 2 breads 1. Dissolve 1/2 teaspoon of sugar in the warm water in a 1-cup measuring cup, and sprinkle with the yeast. Stir to mix the yeast into the water, and let stand in a warm place until frothy and doubled in volume, 10 to 15 minutes. Stir together 1/3 cup of sugar, 2 raw eggs, salt, the yeast mixture, milk, and 3 cups of flour in a large bowl, and beat with an electric mixer for 3 minutes to develop gluten. Mix the remaining flour into the batter, and beat until the dough is shiny, soft, and elastic, about 5 minutes. Scrape down the bowl, cover with plastic wrap, and refrigerate for 30 minutes. 2. Place sticks of butter 1" apart between 2 large pieces of waxed paper. Roll the butter out into a square about 12" on a side, place the waxed paper with square of butter onto a baking sheet, and freeze for 15 minutes. 3. Turn the dough out onto a well-floured work surface, turn the dough around to pick up flour on all sides, and sprinkle the dough with flour. Roll the dough out into a rectangle 18" square. Brush off excess flour from the dough, if necessary. Peel off the top layer of waxed paper from the butter square. Place the square of cold butter, remaining waxed-paper side up, catty-corner onto the dough rectangle so the corners of the dough extend out beyond the butter. Peel off the remaining waxed paper. Fold the top and bottom points over the butter, meeting in the middle; fold the left and right points over the butter. Pinch the sides and seams of the dough together to enclose the butter in the dough. 4. Roll the flat dough envelope filled with butter, seam side down, out on the floured surface to a rectangle 12 by 24", and fold the dough in half (into a 12x12" square), then in half again, to make a 6x12" square of dough with four butter layers. Chill the dough for about 5 minutes; then roll the dough out again to a 12 by 24" rectangle, and fold in quarters as before; chill, repeat rolling and folding the dough one more time. Refrigerate dough at least 1 more hour or overnight. 5. Preheat oven to 350F (175C). Line 2 baking sheets with parchment paper. 6. Cut the dough into two pieces (you will see buttery layers). On a well-floured surface, roll out a dough piece into a rectangle 30 by 9"; cut the rectangle into 3 long strips, 30 by 3" each. Mix almond filling, 1/2 cup of butter, and 1/2 cup of sugar together in a bowl, and spread half the filling mixture all down the center of the 3 strips. Fold the strips over the filling the long way and pinch the edges closed, enclosing the filling in 3 long ropes. Braid the 3 ropes together, and arrange the braid into a ring. Pinch the ends closed. Repeat for 2nd dough piece and remaining half of filling, making two ring-shaped braided pastries. 7. Place the pastries onto the lined baking sheets, reforming into symmetrical rings if necessary. Set 3 hard-cooked Easter eggs, wedged between braids, into top of each braided pastry. Brush pastries, eggs and all, with beaten egg; sprinkle with additional white sugar and sliced almonds. 8. Bake in the preheated oven until browned and crisp, 40 to 45 minutes. Source: "allrecipes.com" S(Internet address): "http://allrecipes.com/Recipe/Almond-Easter-Bread/" Start to Finish Time: "3:20" T(cook): "0:40" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 372 Calories; 24g Fat (60.0% calories from fat); 6g Protein; 30g Carbohydrate; 1g Dietary Fiber; 141mg Cholesterol; 387mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n015.2 --------------- From: Reggie Dwork Subject: Braided Easter Egg Date: Sun, 13 Apr 2014 22:40:41 -0700 * Exported from MasterCook * Bread, Braided Easter Egg Recipe By :MARBALET Serving Size : 20 Preparation Time :0:45 Categories : Bread Bread-Bakers Mailing List Holidays Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups flour -- all-purpose flour, divided 1/4 cup white sugar 1 teaspoon salt 1/4 ounce active dry yeast 2/3 cup milk 2 tablespoons butter 2 eggs 5 whole eggs -- dyed if desired 2 tablespoons butter -- melted This decorative Easter bread has whole eggs baked into it! Do not cook the whole eggs, as they will bake at the same time that the bread does. The eggs can also be dyed for extra color. Original recipe makes 1 - 1 pound loaf 1. 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. 2. 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. 3. 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. 4. 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" long and 1 1/2" 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. 5. Preheat oven to 350F (175C). 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. 6. Bake in preheated oven for 50 to 55 minutes, or until golden. Makes approx 20 servings Source: "allreccipes.com" S(Internet address): "http://allrecipes.com/recipe/braided-easter-egg-bread/" Start to Finish Time: "3:25" T(cook): "0:55" - - - - - - - - - - - - - - - - - - - Per Serving(excluding unknown items): 119 Calories; 4g Fat (34.3% calories from fat); 4g Protein; 15g Carbohydrate; 1g Dietary Fiber; 82mg Cholesterol; 159mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n015.3 --------------- From: Reggie Dwork Subject: Choereg (Armenian Easter Bread) Date: Sun, 13 Apr 2014 22:47:38 -0700 Sorry I have no idea how many this will serve ... I am assuming 10 servings out of each of the 5 loaves but since it is braided it might serve more. * Exported from MasterCook * Bread, Choereg (Armenian Easter Bread) Recipe By :Ani Serving Size : 50 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Holidays Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whole milk 1 cup unsalted butter 1 cup margarine 1 cup white sugar 1/2 cup luke warm water 2 teaspoons white sugar 2 envelopes active dry yeast -- (.25 oz ea) 5 eggs 6 cups all-purpose flour -- or as needed 1 1/2 teaspoons baking powder 1 1/2 tablespoons ground mahleb 1 1/2 teaspoons salt 1 egg -- beaten 1 tablespoon sesame seeds Ok...so my mother would just kill me if she knew I made our family recipe for Choereg public. But my policy is 'why keep a good thing to myself'. Choereg is a traditional, slightly sweet bread, especially made for Easter. It is delicious for breakfast with a nice cup of coffee. It takes some level of skill, but anyone used to handling yeast should not have a problem. You can find Mahleb at Middle Eastern grocery stores, especially around Easter. It will be with the spices. Please do not omit it, as this is what gives it its distinctive flavour and aroma. Original recipe makes 5 loaves 1. In a saucepan over medium heat, combine the milk, butter and margarine. Heat until butter and margarine are melted, but do not let it boil. Stir in 1 cup of sugar until dissolved, then set aside to cool to lukewarm. 2. Meanwhile, in a small bowl, dissolve 2 teaspoons of sugar in warm water. Sprinkle the yeast over the surface, and let stand until frothy, about 10 minutes. 3. Crack the eggs into a large bowl, and stir a little to break up the yolks. Slowly pour in the heated milk mixture while whisking constantly, so as to temper the eggs and not cook them. Add the yeast mixture, and stir just until blended. 4. In a large bowl, combine the flour, baking powder, mahleb, and salt. Make a well in the center, and pour in the wet mixture. Stir until it forms a sticky dough. Pour onto a floured surface, and knead in additional flour as needed to make a more substantial dough. Knead for about 10 minutes. Place in an oiled bowl, and set in a warm place to rise for about 2 hours, or until doubled in size. 5. When the dough has doubled, punch down again, and let rise until doubled. It will only take about half as long this time. 6. Separate the dough into 5 even portions, then separate each of those into thirds. Roll each of those into ropes about 12" long. Braid sets of three ropes together, pinching the ends to seal, and tucking them under for a better presentation. Place the loaves onto baking sheets lined with parchment paper. Loaves should be spaced 4" apart. Set in a warm place to rise until your finger leaves an impression behind when you poke the loaf gently. 7. Preheat the oven to 350F (175C). Brush the loaves with beaten egg, and sprinkle with sesame seeds. 8. Bake for 25 minutes in the preheated oven, or until nicely golden brown all over. Hint You may preheat the oven to 200F (95 C) while mixing, and then turn it off and let it cool down to about 100F. Place your dough in there to proof with the oven light on, and it will rise much faster. Source: "allreccipes.com" S(Internet address): "http://allrecipes.com/Recipe/Choereg-Armenian-Easter-Bread/" Yield: "5 loaves" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 150 Calories; 8g Fat (49.9% calories from fat); 3g Protein; 16g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol; 133mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n015.4 --------------- From: Reggie Dwork Subject: Pull-Apart Easter Blossom Bread Date: Sun, 13 Apr 2014 23:01:02 -0700 * Exported from MasterCook * Bread, Pull-Apart Easter Blossom Bread Recipe By :Sarah-May Serving Size : 20 Preparation Time :0:45 Categories : Bread Bread-Bakers Mailing List Holidays Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups all-purpose flour -- or more if needed (divided) 1 tablespoon rapid rise yeast 1/2 cup white sugar 1/4 teaspoon salt 1/2 cup unsalted butter 1 3/4 cups milk 3 eggs -- beaten 1 lemon -- zested and juiced 1 egg yolk 1 tablespoon water 1/2 cup seedless raspberry jam 1 cup confectioner's sugar A rich eggy dough is twisted into pretty flowers, then filled with jam in this decadent Easter bread. Be sure to look at the pictures at for how it is formed. Lemon curd is an option to replace the jam. Original recipe makes 2 10-serving loaves In a large bowl, whisk together 4 cups of flour, the yeast, white sugar, and salt. In a saucepan over low heat, melt the unsalted butter with the milk until the mixture is warm, about 110 degrees F (43 degrees C). Gradually whisk about 1/3 of the butter-milk mixture into the beaten eggs, then return the egg mixture back into the remaining milk mixture. Stir the lemon zest into the liquid ingredients (set aside lemon juice for later). Pour the liquid ingredients into the flour mixture, and stir until thoroughly combined. Add enough flour to make a soft dough; turn the dough out onto a floured surface, and knead until smooth and elastic, 8 to 10 minutes. Place dough into an oiled bowl, and turn the dough around to cover surface lightly with oil. Cover the bowl with plastic wrap, and allow to rise in a warm place until doubled, about 1 hour. Punch down the dough, and allow to rest for 10 minutes. Divide the dough in half, and roll each half into a round ball. On a floured surface, roll out a ball into a 12" circle. Place a drinking glass, face down, into the center of the circle to prevent cutting the dough too far into the center. Cut the dough with a knife, from the edge of the dough circle to the rim of the glass, into quarters. Cut each quarter into 5 narrow wedge-shaped strips. (Center of the dough is uncut.) Remove the drinking glass. There are 20 narrow wedge-shaped strips surrounding the uncut center of the dough. Pick up two adjacent strips, and twist them together about 4 times; pinch the ends of the two pieces together at the top. Gently coil to form a rough flower shape. Arrange the round into the middle of the circle, where the drinking glass was. Pick up two more adjacent strips, and twist and pinch them as before; coil them into a rough round, and arrange the new petal next to the center rosette. Repeat with remaining 16 strips, twisting and pinching them in twos, coiling and arranging them into 8 more petals around the center rosette. Finished bread has 9 petals surrounding the center round. Repeat steps with the second ball of dough to make two breads. Grease a baking sheet, or line with parchment paper. Place the shaped breads onto the prepared baking sheet, reshaping them into rounds if needed; cover with a clean kitchen towel, and place into a warm spot to rise until almost doubled, 30 to 45 minutes. Preheat oven to 375F (190C). Beat the egg yolk with water in a small bowl, and brush the mixture over both the breads. Bake in the preheated oven until the breads have turned golden brown, about 25 minutes. Allow to cool. Use your fingers to gently deepen the indentations in the center of each petal, and fill each with about 1/2 to 1 teaspoon of raspberry jam. Mix the reserved lemon juice and confectioners' sugar in a bowl to form a glaze; drizzle the glaze in thin lines all over both the breads. Allow glaze to set. To serve, pull the petals apart. Source: "allreccipes.com" S(Internet address): "http://allrecipes.com/recipe/pull-apart-easter-blossom-bread/" Start to Finish Time: "3:50" T(cooki): "0:25" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 269 Calories; 7g Fat (22.4% calories from fat); 6g Protein; 46g Carbohydrate; 1g Dietary Fiber; 58mg Cholesterol; 53mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n015.5 --------------- From: Reggie Dwork Subject: Bread, Italian Easter Bread (Anise Flavored) Date: Sun, 13 Apr 2014 23:14:27 -0700 * Exported from MasterCook * Bread, Italian Easter Bread (Anise Flavored) Recipe By :LadyAnna123 Serving Size : 14 Preparation Time :0:15 Categories : Bread Ethnic Holidays Italian Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour -- divided 1/4 cup white sugar 1 teaspoon salt 1/4 ounce rapid rise yeast 2/3 cup milk 1 teaspoon anise extract 1 tablespoon butter -- room temp 2 eggs 1 egg -- beaten 1/2 tablespoon colored candy decorating dragees -- or as desired Growing up, this was the best treat of Easter morning (and still is)! One bite of this light, fluffy, sweet bread and you're twelve years old again! Bakery quality in two hours. Try this South Philly Italian tradition and keep the heritage alive...Buona Pasqua a Tutti! Original recipe makes 1 loaf 1. Mix 1 cup of flour with sugar, salt, and yeast in a bowl, stir well. Place milk and anise extract into a small saucepan over low heat, and warm to about 110F (43C). Make a well in the center of the flour mixture with your hand, and pour in the milk mixture; swirl with your hand in a circular motion to combine the flour mixture with the milk mixture. Mix in butter and eggs, one at a time, then mix in remaining flour until dough begins to pull together. 2. Turn the dough out onto a floured work surface, and knead until soft but elastic, about 8 minutes. Cover with a damp cloth, and let dough rest for 10 minutes; cut dough into halves. 3. On floured work surface, roll each half into a ball, then shape the balls into 2 long pieces, about 1 1/2 inches thick and 18 to 20 inches long. Pinch the 2 top ends together, and loosely twist the pieces to form a twisted loaf; pinch the bottom ends together, and tuck the two ends underneath the loaf. (Alternately, form the twist into a ring, and pinch the ends together. 4. Grease a baking sheet, lay the loaf onto the prepared sheet, and cover with a damp towel; let rise until doubled, about 1 hour. Brush loaf with beaten egg, and sprinkle with colored decorating dragees. 5. Preheat oven to 350F (175C). Bake the decorated loaf in the preheated oven until golden, 20 to 25 minutes. Watch closely towards the end of the baking time that the bread does not begin to burn. Transfer to wire rack immediately after baking to cool. Source: "allreccipes.com" S(Internet address): "http://allrecipes.com/recipe/italian-easter-bread-anise-flavored/" Yield: "8 " Start to Finish Time: "2:00" T(cook): "0:20" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 143 Calories; 3g Fat (16.3% calories from fat); 5g Protein; 25g Carbohydrate; 1g Dietary Fiber; 49mg Cholesterol; 182mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v114.n015.6 --------------- From: Reggie Dwork Subject: Bread, Easter Bread Ring Date: Sun, 13 Apr 2014 23:21:31 -0700 * Exported from MasterCook * Bread, Easter Bread Ring Recipe By :MARBALET Serving Size : 18 Preparation Time :0:30 Categories : Bread Ethnic Holidays Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 eggs 1/4 cup white sugar 1 teaspoon salt 1/4 ounce active dry yeast 3 cups all-purpose flour 3 cups flour 2/3 cup milk 2 tablespoons butter 2 eggs -- room temp 1/2 cup mixed candied fruit 1/3 cup hopped blanched almonds 1/2 teaspoon anise seed 2 tablespoons melted shortening 1 cup confectioner's sugar 1 tablespoon whole milk 1/8 teaspoon vanilla extract 1/8 teaspoon multicolored sprinkles -- (jimmies) Italian This recipe is from Italy. The Italians love it, especially at Easter time. 1. Color the 5 eggs with egg dye. In a large mixing bowl, blend the white sugar, salt, and yeast well with 1 cup of the flour. 2. In a saucepan, combine 2/3 cup milk and butter, heating slowly until liquid is warm and butter is melted. Pour the milk into the dry ingredients and beat 125 strokes with a wooden spoon. Add eggs and 1/2 cup flour or enough to make a thick batter. Beat vigorously for 2 minutes. Stir in enough flour to make a ball of dough that draws away from the sides of the bowl. 3. Turn out onto a floured board and knead for about 10 minutes, working in additional flour to overcome stickiness. Place the dough in a greased bowl, turning to grease the top. Cover tightly with plastic wrap and put in a warm, draft-free place until doubled in bulk, about 1 hour. 4. Meanwhile, combine the fruit, nuts, and anise seed. 5. Punch down the dough and return it to a lightly floured board. Knead in the fruit mixture, keeping the syrupy pieces dusted with flour until they are worked into the dough. Divide the dough in half. 6. Carefully roll each piece into a 24" rope--the fruit and nuts will make this slightly difficult. Loosely twist the two ropes together and form a ring on a greased baking sheet. Pinch the ends together well. Brush the dough with melted shortening. Push aside the twist to make a place for each egg. Push eggs down carefully as far as possible. Cover the bread with wax paper and let rise in a warm, draft-free place until doubled in bulk, about 1 hour. 7. Bake the bread in a preheated 350F (175C) oven for about 35 minutes or until a toothpick inserted in a twist comes out clean. Place on a wire rack to cool. 8. Once the bread is cool, drizzle the icing on top between the eggs, and decorate with colored sprinkles. To make icing: mix together confectioners' sugar, 1 tablespoon whole milk, and vanilla. Source: "allreccipes.com" S(Internet address): "http://allrecipes.com/Recipe/Easter-Bread-Ring/Detail.aspx?prop24=RD_RelatedRecipes" Start to Finish Time: "3:05" T(cook): "0:35" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 272 Calories; 7g Fat (22.7% calories from fat); 8g Protein; 45g Carbohydrate; 2g Dietary Fiber; 87mg Cholesterol; 168mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. --------------- END bread-bakers.v114.n015 --------------- Copyright (c) 1996-2014 Regina Dwork and Jeffrey Dwork All Rights Reserved