Date: Mon, 21 Mar 2016 07:41:07 GMT -------------- BEGIN bread-bakers.v116.n008 -------------- 001 - Reggie Dwork Subject: Easter Bread Date: Sun, 20 Mar 2016 11:37:11 -0700 * Exported from MasterCook * Bread, Easter Recipe By :Melissa Roberts Serving Size : 0 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Holidays Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large eggs -- to 7 food coloring -- optional Master Sweet Dough -- see recipe below All-purpose flour -- for dusting board This whimsical bread is traditionally served Italian and Greek Easter celebrations, though many Eastern European countries also claim it as their own. Dye the eggs for a more festive look. Recipe Tips: COMMON MISTAKES Place 5 or 6 eggs in a medium pot. Pour in cold water to cover by 1 inch and bring to a boil over medium-high heat. Remove from heat, cover pot, and let stand for 10 minutes. Transfer eggs to a medium bowl of ice water; let cool completely. If desired, color eggs according to food-coloring package directions, or check out our recipes for dying your eggs naturally. Transfer eggs to paper towels to dry. DO AHEAD: Eggs can be dyed up to 1 week ahead. Cover and chill. Line a large baking sheet with parchment paper. Punch down dough. Divide into 3 equal pieces. With lightly floured hands, roll each piece on a lightly floured surface into a 16-inch-long rope with tapered ends. (If dough begins to bounce back, cover with a kitchen towel and let rest for 10 minutes to allow dough to relax.) Arrange ropes side by side lengthwise on prepared sheet. Pinch top ends together. Braid dough. Pinch bottom ends together to secure (braided loaf will be about 12 inches long). Tuck dyed eggs between braids, spacing evenly. Loosely cover with plastic wrap or a kitchen towel. Let rise in a warm, draft-free area until puffed but not doubled in size, 45-50 minutes. Arrange a rack in middle of oven; preheat to 375F. Whisk remaining egg with 2 tsp. warm water in a small bowl. Avoiding dyed eggs, brush dough all over with egg wash. Bake until bread is golden and an instant-read thermometer inserted into center of loaf registers 190F, 20-25 minutes. Let cool on a wire rack. Serve warm or at room temperature. DO AHEAD: Can be made 8 hours ahead. Let cool completely and store airtight at room temperature. Description: "Need To Use Master Dough Recipe for this loaf" S(Internet address): "http://www.bonappetit.com/recipe/easter-bread" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 444 Calories; 30g Fat (62.6% calories from fat); 38g Protein; 2g Carbohydrate; 0g Dietary Fiber; 1272mg Cholesterol; 420mg Sodium. Exchanges: 5 Lean Meat; 2 1/2 Fat. * Exported from MasterCook * Bread, Master Sweet Dough goes with Easter Bread Recipe By :Melissa Roberts Serving Size : 14 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Food Processor Holidays Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup whole milk 5 tablespoons sugar -- divided 1 3/4 teaspoons active dry yeast -- or from one 1/4 oz envelope 2 large eggs -- room temp 2 3/4 cups unbleached all-purpose flour 1 teaspoon kosher salt 1/2 cup unsalted butter -- (1 stick), cut into 1" pieces, room temp, plus 1/2 Tablespoon unsalted butter -- melted Heat milk in a small saucepan over medium heat or in a microwave until an instant-read thermometer registers 110-115F. Transfer milk to a 2-cup measuring cup; stir in 1 Tbsp. sugar. Sprinkle yeast over milk and whisk to blend. Let sit until yeast is foamy, about 5 minutes. Add eggs; whisk until smooth. Combine remaining 4 Tbsp. sugar, flour, and salt in the bowl of a stand mixer fitted with a dough hook. (If making Vanilla Cloverleaf Sweet Rolls, scrape in seeds from vanilla bean. If making Apricot-Anise Tarts, add aniseed.) Add milk mixture. With mixer running, add 1/2 cup room-temperature butter, 1 piece at a time, blending well between additions. Mix on medium speed for 1 minute. Knead on medium-high speed until dough is soft and silky, about 5 minutes. Brush a medium bowl with some melted butter; place dough in bowl. Brush top of dough with remaining melted butter; cover with plastic wrap. DO AHEAD: Can be made 1 day ahead. Cover with plastic; chill. Let dough rise in a warm, draft-free area until doubled in size, 1-1 1/2 hours (or 2-2 1/2 hours if dough has been refrigerated). Food Processor Method No stand mixer? Don't worry. Fit your food processor with the standard chopping or dough blade, then make the milk mixture according to the dough recipe (above), including whisking in the eggs. Combine remaining 4 Tbsp. sugar, flour, and salt in food processor. (If making Vanilla Cloverleaf Sweet Rolls, scrape in seeds from vanilla bean. If making Apricot-Anise Tarts, add aniseed.) Pulse to blend. Add milk mixture; process until combined. With processor running, add 1/2 cup room-temperature butter, 1 piece at a time, blending well between additions. Process until dough is soft and silky, 2-3 minutes longer. Dough will be sticky but should not be greasy. If it is greasy, process for an additional 1-2 minutes. Transfer dough to the buttered bowl and continue with recipe as directed. Makes: 1 lb, 10 oz loaf S(Internet address): "http://www.bonappetit.com/recipe/master-sweet-dough" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 188 Calories; 8g Fat (40.1% calories from fat); 4g Protein; 24g Carbohydrate; 1g Dietary Fiber; 51mg Cholesterol; 152mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n008.2 --------------- From: Reggie Dwork Subject: Easter Bread Ring Date: Sun, 20 Mar 2016 11:42:07 -0700 * Exported from MasterCook * Bread, Easter Bread Ring Recipe By :MARBALET Serving Size : 18 Preparation Time :0:30 Categories : Bread Bread-Bakers Mailing List Ethnic Holidays Italian Low Fat Posted 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 The Italians love it, especially at Easter time. 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. 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. 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. Meanwhile, combine the fruit, nuts, and anise seed. 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. 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. 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. 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" 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. --------------- MESSAGE bread-bakers.v116.n008.3 --------------- From: Reggie Dwork Subject: Armenian Easter Bread Date: Sun, 20 Mar 2016 11:54:19 -0700 * 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 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. 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. 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. 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 When the dough has doubled, punch down again, and let rise until doubled. It will only take about half as long this time. 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. Preheat the oven to 350F (175C). Brush the loaves with beaten egg, and sprinkle with sesame seeds. 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.v116.n008.4 --------------- From: Reggie Dwork Subject: Easter Cheese Bread from Umbria Date: Sun, 20 Mar 2016 11:59:33 -0700 * Exported from MasterCook * Bread, Easter Cheese, Crescia ~ Umbrian Recipe By :Deborah Mele Serving Size : 14 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Ethnic Holidays Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups warm water 1 tablespoon active dry yeast 7 large eggs 1/2 cup olive oil 1 tablespoon coarse black pepper 1 tablespoon sea salt 2 cups grated pecorino cheese 8 cups all-purpose flour 8 ounces young pecorino cheese -- cut into 1/2" dice Crescia ~ Umbrian Yield: Makes Two Loaves Prep Time: 20 mins + 2 hrs rising time Cook Time: 45 mins Spray one large, or two small souffl strip of parchment paper, line the top of the dish adding an additional 2 to 3" of height. Add the yeast to the water in a bowl and mix, and let sit 5 minutes until bubbly. In another bowl, beat first the 7 eggs, then add the olive oil, salt, pepper, and grated cheese. Add the yeast mixture to the egg mixture and stir until combined. Add half the flour and stir. Continue to add flour one cup at a time until you create a firm dough that is not too sticky. Dump the dough onto a lightly floured surface, and knead by hand, folding in the diced cheese as you work the dough. Knead for about 5 minutes or until the cheese has been incorporated into the dough, and the dough is smooth. Lightly oil a large bowl with olive oil and let the dough rise until doubled, covered, in a warm spot. Punch down the dough and form it into a ball and place it into the prepared souffl Preheat oven to 375F. Cover the bread with a kitchen towel and let it rise for about 30 minutes. Bake the bread for about 45 to 50 minutes (for large souffle dish), or until it reaches an internal temperature of 180F. Let the bread cool for 10 minutes, remove it from the baking dish and let cool to room temp before cutting into it. Source: "Adapted From Mary Ann Esposito" S(Internet address): "http://www.italianfoodforever.com/2015/03/crescia-umbrian-easter-cheese-bread" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 369 Calories; 11g Fat (27.1% calories from fat); 11g Protein; 55g Carbohydrate; 2g Dietary Fiber; 106mg Cholesterol; 441mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat. --------------- MESSAGE bread-bakers.v116.n008.5 --------------- From: Reggie Dwork Subject: Easter Lemon Bread Date: Sun, 20 Mar 2016 12:07:30 -0700 * Exported from MasterCook * Bread, Easter Lemon Recipe By :SKYTE Serving Size : 20 Preparation Time :0:30 Categories : Bread Bread-Bakers Mailing List Holidays Nuts Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons salt 1/2 cup butter -- room temperature 2 1/2 cups sugar 4 eggs -- room temperature 1/2 teaspoon almond extract 1 cup milk -- room temperature 2 tablespoons grated lemon zest 1 cup chopped walnuts 6 tablespoons lemon juice 1/2 cup sugar This was my grandmother's recipe. Easy and wonderfully sweet recipe. The sugar/lemon juice poured over the top created a nice sweet crust. I made the recipe as is, no tweaks, and would make again! It was the perfect texture Preheat oven to 325F (165C). Grease and flour 2 loaf pans. Combine the flour, baking powder, and salt and set aside. Beat the butter and 2 1/2 cups sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the almond extract with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the lemon zest and chopped walnuts, mixing just enough to evenly combine. Pour the batter into the prepared pans. Bake in the preheated oven until the loaves are very lightly browned and a toothpick inserted into the middle comes out clean, 60 to 70 minutes. Mix the lemon juice with the 1/2 cup sugar in a bowl until the sugar has dissolved. Pour the lemon glaze over the hot cakes; allow to stand for 10 minutes before removing cakes from the pans. Cool before serving. S(Internet Address): "http://allrecipes.com/recipe/220766/easter-lemon-bread" Start to Finish Time: "1:40" T(Cook Time): "1:00" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 287 Calories; 10g Fat (29.8% calories from fat); 5g Protein; 46g Carbohydrate; 1g Dietary Fiber; 56mg Cholesterol; 330mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v116.n008.6 --------------- From: Reggie Dwork Subject: Bread Machine Joyce's Fantastic Lemon Easter Bread Date: Sun, 20 Mar 2016 12:12:51 -0700 * Exported from MasterCook * Bread Machine Joyce's Fantastic Lemon Easter Bread Recipe By : Serving Size : 9 Preparation Time :0:00 Categories : Bread Bread Machine Holidays Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup warm water -- (100F/38C) 2 tablespoons warm water -- (100F/38C) 2 tablespoons butter -- softened 2 eggs -- at room temperature 2 tablespoons lemon extract 3 1/2 cups bread flour 1/2 cup sugar 1 tablespoon active dry yeast "This recipe was developed by my good friend, Joyce. It was written for a bread machine, but I'm sure it could be adapted. Light bread with a wonderful lemon flavor! Try toasted...Yum! Pour both amounts of warm water into a bread machine and add butter, eggs, lemon extract, bread flour, sugar, and yeast in the order recommended by the manufacturer. Select dough setting and start the machine. Grease three (3) 8" round cake pans. Remove dough when cycle is finished; cut dough into 3 equal-sized pieces. Roll each piece into a ball and place into a prepared cake pan; cover and let rise for 1 hour. Preheat oven to 350 degrees F (175 degrees C). Bake loaves in the preheated oven until lightly browned, 15 to 20 minutes. S(Internet Address): "http://allrecipes.com/recipe/231529/joyces-fantastic-lemon-easter-bread/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 282 Calories; 5g Fat (15.0% calories from fat); 8g Protein; 50g Carbohydrate; 1g Dietary Fiber; 54mg Cholesterol; 44mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. --------------- END bread-bakers.v116.n008 --------------- Copyright (c) 1996-2016 Regina Dwork and Jeffrey Dwork All Rights Reserved