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easter bread

Posted by on Apr. 8, 2009 at 2:12 PM
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i was wondering if anyone had any good easter bread recipes

by on Apr. 8, 2009 at 2:12 PM
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Replies (1-8):
GrannyLew
by Group Owner on Apr. 8, 2009 at 3:00 PM

Would you believe this?  For Easter, I'm actually going to buy a bag of frozen Rhodes rolls?   My husband loves them and besides Easter dinner, church, egg hunt and 3 birthdays, we also have my daughter's husbands youth group over for paintball!!  All in the same weekend!!  So, maybe someone else here will have a great bread they're baking for Easter.

Vieve3
by on Apr. 8, 2009 at 4:19 PM

A lot of the local bakeries are offering "stollen" for Easter. The Italian bakeries have a beautiful bread that has colored Easter eggs baked into it.   I'm not completely sure what it is, or how to make it.  It seems to be an Easter "thing."  I'm not making special bread, just an Easter Basket cake for the kids and Swedish Kringle w/ cut jelly beans on the frosting...num...something I grew up with.

Ronica218
by on Apr. 8, 2009 at 4:33 PM

 

Food traditions: Easter Bunny Bread

Filed under: Dessert, Holiday cooking - Jen @ 7:41 am

One of the favorite spring food traditions in our house is bunny breads. Every year, in the week before Easter, we make at least two batches of these sweet yeast rolls. They are our culinary signal that spring is almost here.

The recipe comes from my husband's side of the family. We know it is at least 42 years old as we have a fading photograph of my husband as a baby, sitting on a blanket in the sun, gnawing on a bunny bread. We have an equally loved photo of my oldest son on his first birthday, in red fleece jammies with a late spring blizzard raging through the windows behind him, gnawing on his very first bunny bread with a big grin on his face.

Bunny breads have been made for school and for church events, and always for Easter morning. We even dyed them green one year and shaped the dough into standard rolls for a St. Patrick's party in one of the kids' classrooms (the color was disconcerting; we found them easier to eat with eyes closed).

 

I hope you enjoy them.

Orange-flavored Bunny Breads

Dough:

1 cup milk
1/3 cup sugar
1/2 cup unsalted butter
1 package active dry yeast
1/4 cup warm water
1/2 tsp salt
5 1/2 cups (give or take) all purpose flour
2 eggs, beaten
1/2 cup orange juice
2 tbsp grated orange peel

Glaze:

1/4 cup orange juice
1/2 cup powdered sugar

In a saucepan, heat the milk, sugar and butter until the butter is melted and the mixture just reaches a simmer. Remove from the heat and let cool.

While the milk mixture is cooling, sprinkle the yeast over the warm water and let the yeast soften for about five minutes.

In a large bowl, or in the bowl of a stand mixer fitted with a dough hook, place two cups of the flour. Slowly pour in the mixture and bring just together. Add the eggs, yeast and water, juice, and grated peel and continue to combine. Add enough flour to make a soft dough.

Knead 8-10 minutes, or let the stand mixer do the work, until the dough is smooth and elastic. Don't add too much additional flour during this process; the dough should be slightly sticky.

Rise in a greased bowl covered with plastic wrap until the dough is doubled in size, about two hours.

Punch down the dough and let it rest while you prepare cookies sheets and get ready for the shaping. Line several cookie sheets with parchment paper. Turn the dough out onto a floured board and knead lightly once or twice.

Pull off a bit of dough and roll it into a long rope (the approximate right amount of dough will take some practice). Then working on the cookie sheet coil about two-thirds of it to make the body of the bunny. With the remaining third, create another coil in reverse for the bunny's head. Get a tiny bit of dough to roll into a small ball to make the tail. Get another small bit of dough, roll into a thin rope perhaps the length of you pinky finger. Fold that rope in half and stick it on the back of the bunny's head (same side as the tail) for the bunny's ears.

Repeat until all the dough is used up. Cover the shaped breads and let rise again, about an hour or so.

Heat oven to 350 degrees. Bake 12-15 minutes, or until lightly golden.

After the breads have cooled, mix together the juice and the sugar for the glaze and brush over the baked bunnies.

Easter Egg Bread recipe

1/4 cup granulated sugar
1 teaspoon salt
1 package active dry yeast
3 1/2 cups all-purpose flour
2 tablespoons butter or margarine
2/3 cup milk
9 eggs
2 teaspoons grated lemon peel
Easter egg coloring kit
1 teaspoon water

About 5 hours before serving or early in day, in bowl, mix sugar, salt, yeast and 1 cup flour.

Heat butter and milk until very warm (125 degrees F). With mixer at low speed, beat liquid into dry ingredients. At medium, beat 2 minutes. Beat in 2 eggs, 1 egg white, and 3/4 cup flour, beat 2 minutes. Stir in lemon peel and 1 1/4 cups flour. On floured surface knead dough about 5 minutes working in about 1/2 cup flour; place in greased bowl, turning to grease top. Cover; let rise in warm place until double, about 1 1/2 hours.

Meanwhile, dye 6 eggs your favorite colors, following directions from Easter egg coloring kit, but do not hard-cook eggs; set aside.

Grease large cookie sheet. Cut dough in half; form each 1/2 into a 30-inch long rope. On cookie sheet, twist ropes together to form ring, leaving holes for 5 eggs. Cover, let rise until double, about 1 1/2 hours.

Heat oven to 350 degrees F. Insert raw, colored eggs into holes in twist; place 1 egg in center in cup, beat egg yolk with water; use to brush dough. Bake 30 minutes or until golden. Cool on wire rack.

Makes 1 loaf, 16 servings.

 

 

 

Ronica218
by on Apr. 8, 2009 at 4:53 PM

 

 

Croatian Easter bread dolls or primorski uskrsne bebe are made with a slightly sweet yeast dough wrapped around colored hard-cooked eggs. They are usually dyed red, but more vibrant colors are creeping into the tradition. They look charming when laid on the plate at each guest's place setting for Easter dinner. If you don't mind how the finished product looks, get the kids involved. They'll love coloring the eggs, rolling the dough and braiding it.

Here's a larger picture of
Easter Bread Dolls made by 8-year-olds.

Easter Bread Recipes Around the World

Makes 12 Croatian Easter Bread Dolls

Prep Time: 20 minutes

Cook Time: 20 minutes

Ingredients:

  • 2 cups milk
  • 1 package active dry yeast
  • 2 large beaten eggs
  • 1/2 cup sugar
  • 1/2 cup (1 stick) softened butter
  • 1 teaspoon salt
  • 6 cups all-purpose flour
  • 12 large hard-cooked colored eggs

Preparation:

  1. Scald milk and cool to lukewarm. Add the yeast and set aside.

  2. Meanwhile, in a large bowl or stand mixer, combine eggs, sugar, butter and salt, mixing well. Add the yeast-milk mixture and half the flour, and beat well. Add remaining flour gradually, until a smooth, soft dough forms (you may not use all the flour or may require more).

  3. Place dough in a large greased bowl, turning to coat both sides, and let rise, covered, until doubled. Punch down and turn out onto lightly floured surface and knead 2 minutes.

  4. Divide dough into 36 equal pieces (divide dough into 3 pieces, then each into 3 pieces again, then each into 4 pieces). Cover and allow to rest 5 minutes.

  5. Heat oven to 375 degrees. Using 3 pieces per doll, roll into 3 (12-inch) long ropes. Begin by aligning the 3 pieces side by side. Put an egg near the top of the ropes. Pull the center rope down over the middle of the egg, tucking the end under. Pull the left strip over and down under the right side of the egg, and the right strip over and down under the left side of the egg. It doesn't really matter how you do it, as long as some of the colored egg shows through. Braid the remainder of the rope, below the egg, and pinch the bottom ends together.

  6. Place doll on parchment-lined baking sheet. Continue with remainder of dough balls. Cover with greased plastic wrap and let rise slightly. Egg wash the dolls with 1 large egg beaten with 1 tablespoon water. Bake 20 minutes or until golden brown. Cool completely. By the way, the hard-cooked egg tastes just fine after being baked. The yolk might have a green sulfur ring around it but that doesn't affect the taste. 
JStolls21405
by on Apr. 8, 2009 at 4:58 PM

That Bunny Bread looks amazing! We are SOOOO doing that tomorrow!

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aurorastar24
by on Apr. 9, 2009 at 12:45 PM

Thanks eveyone it all looks good i may try them all!!!

GrannyLew
by Group Owner on Apr. 9, 2009 at 1:49 PM

http://www.clubhousemagazine.com/recipescrafts/a0001209.cfm

 

This is a recipe for Resurrection Rolls!  It's super easy and it's what I'm doing this weekend.  Hope you enjoy it.......Gayle

Ronica218
by on Apr. 10, 2009 at 6:39 PM

Has anyone made any Easter bread yet?  I would love to see pictures! 

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