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Easter Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 20 Mar 2016 11:37:11 -0700
v116.n008.1
* 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.