* 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
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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";
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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";
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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.