recipe: braided easter bread

Traditionally, Easter bread is a sweetened loaf that has been served for many centuries. This one in particular is modified from a traditional Italian loaf. After combining a few recipes that I found online, I made this loaf twice and settled on the one where I had the best results. I altered the steps, added and took away some ingredients, and didn’t add dyed eggs to it. It is a soft and sweet loaf that can really be served anytime during the year! It is paired best with light or sweet toppings (such as butter or jam).

Braided Easter Bread

Ingredients:

2/3 cup granulated sugar
1 1/2 tbsp active dry yeast
1 1/2 cup warm milk
1/2 cup butter, plus more to grease
1 tsp salt
1 tsp vinegar
2 large eggs
1 tsp vanilla
6 cups all-purpose flour

Steps:

1. In a large bowl, combine the sugar, yeast, and warm milk. Mix and cover with a damp tea towel for 15 minutes. Mixture should be bubbly.

2. Add warm butter, salt, vinegar, eggs, and vanilla. Beat over medium for 1 minute. Add flour 1 cup at a time. Use approximately 6 cups or until dough is slightly firm and no longer sticky to the touch. Move to a floured surface and knead by hand for 5 minutes. Transfer to a greased bowl, cover with a damp tea towel, and let rise for 1 hour.

3. Punch down the dough. Separate into three and let stand on a floured surface. Roll out each one into a rope 1” thick. Put each rope side by side, and pinch the top ends together. Gently braid, then form into a ring.

4. Preheat oven to 400°F. Grease a cookie sheet or 8” cake pan and gently place the ring on top. Butter the ring, then cover with a tea towel and let rise for 30 minutes.

5. Place ring in oven and bake for 25 minutes, or until golden brown. Remove and brush with more butter. Let cool slightly before serving. Can be stored in an airtight container up to 3 days, or frozen up to 3 months.

Emory

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recipe: traditional amish bread

Makes 2 loaves

Ingredients:

2 cups warm water
1/2 cup white sugar
1 ½ tbsp active dry yeast
1 ½ tsp salt
¼ cup canola oil
6 cups all purpose flour

Steps: 

1. Mix the warm water and sugar in a large bowl until sugar is dissolved. Next, stir in the yeast and set aside for at least 10 minutes, or until mixture becomes quite foamy. Then add salt, oil, and flour one cup at a time until the dough forms a nice consistency.

2. Remove from bowl and knead on a floured surface. Once smooth, place in a large, oiled bowl, coating the dough once over. Cover with a tea towel and let rise for approximately one hour.

3. Punch the dough down, then remove from bowl. Cut in half. Form into two smooth loaves, and place each one in a well-oiled loaf pan. Cover, and let rise for an additional 30 minutes.

4. Place both in oven and bake at 350°F for around 40 minutes. Do not refrigerate.

Emory

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recipe: swiss braided bread

Today I’m going to share a recipe that I am actually quite proud of. Why, you ask? Well because it’s actually my first ever attempt at making bread! In true Emory form, I chose a somewhat complicated route. I also made some of it up as I went along since I have difficulties following instructions when it comes to baking. However, it certainly paid off. This bread was soooo delicious, and you get two loaves out of this recipe. Bonus.

Swiss Braided Bread:

Ingredients

3 ½ cups flour
1 ½ cup milk
1 egg
1 tbsp active dry yeast
1 tsp salt
1 ½ tbsp sugar
4 tbsp butter (melted)

Steps

1. Warm the milk. In a bowl, combine the egg, milk, yeast, and butter. Stir. Let the mixture sit for 15 minutes, ensuring that the yeast completely dissolves.

2. In a separate large bowl, mix the flour, salt, and sugar. Make a well.

3. Add the wet ingredients to the well. Mix with a wooden spoon until it forms a firm dough.

4. Move the dough onto a floured surface. Knead for approximately 10 minutes.

5. Brush a new large bowl with butter. Place the dough in the bowl. Cover with a dishcloth and put into the oven for 1.5 hours. It will double in size.

6. Remove from oven. Cut the dough in half and place on a floured surface. Taking one half, divide again into three equal pieces. Turn each piece into a long rope, 12” in length.

7. Lay all three ropes side by side. Pinch the end of three pieces together. Now braid. When you get to the end of the first loaf, fold the bottom under. Repeat with the second loaf.

8. Grease a baking sheet with butter. Place both loaves onto the sheet. Butter the loaves, then cover with a dishcloth and place in the oven for 1 hour. They will more than double in size.

9. Remove the loaves, and heat the oven to 400°F. Place them back in and bake for approximately 20 minutes.

10. Once the loaves are golden brown, remove them from the oven. Serve them with a preserve or with any meal.

<3

Emory

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