Post by Loupy on Mar 20, 2018 22:20:55 GMT -7
BRAIDED EASTER BREAD RECIPE
FROM: LIZ @ WWW.THATSKINNYCHICKCANBAKE.COM/BRAIDED-EASTER-BREAD-PROGRESSIVEEATS/
Holidays deserve a special breakfast. This vanilla scented, Braided Easter Bread Recipe is tender, slightly sweet and perfect for a holiday morning!
When I decided to make a braided bread for Easter morning, my first thought was to plait in some dyed Easter eggs for a festive touch. Nick would be coming home for the holiday, but 16 servings would still take more than a couple days to disappear. Plus, I was a bit concerned that those hard boiled eggs could go funky. So I nixed that addition.
I love braiding dough, but once again, pulling off a wreath gave me some pause. The last round, braided loaf I baked up was a Finnish Pulla. A bow made of dough covered the juncture where the 6 strands joined, nicely camouflaging the amateur finishing. No such luck this time as a bow was apropos for Christmas, but not so much for Easter. I did my best and will admit to weaving and un-weaving the strands a couple of times! I think it turned out OK. Definitely a massive loaf!
My kitchen filled with the yeasty scent of freshly baked bread as the dough puffed up to it’s gargantuan size! When Bill declared his first slice was “ridiculously good,” I had my verdict. Even with my haphazard connection of the strands, this eggy Easter bread was a home run! And we’re making some awesome French toast with the leftovers.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hour
Yield: 1 loaf or 16 servings
INGREDIENTS:
1/2 cup sugar
2 packages (1/4 ounce each) instant yeast (I use Red Star Platinum yeast)
1 tablespoon vanilla
1 teaspoon salt
6 to 6-1/2 cups all-purpose flour
1-1/2 cups milk
6 tablespoons butter, cubed (plus extra to grease your bowl)
4 eggs
2 tablespoons water
Sanding sugar, optional
INSTRUCTIONS
In a large bowl or bowl of your mixer, mix sugar, yeast, salt and 2 cups of the flour.
In the microwave, heat milk and butter to about 120 degrees (if it gets too hot, just let cool before adding).
Add to dry ingredients and mix until the dry ingredients are incorporated.
Add 3 eggs and vanilla then beat on high 2 minutes.
Switch whisk for the dough hook.
Mix in enough remaining flour to form a soft dough (dough will be sticky).
Knead with the dough hook about 4-5 minutes or knead by hand up to 8 minutes.
Place dough in a greased bowl, turning once to grease the top.
Cover the bowl with plastic wrap and let rise in a warm place until doubled, about 45 minutes.
Punch down dough.
Turn onto a lightly floured surface; divide into thirds (I weighed my pieces on a kitchen scale to divide evenly).
Roll each portion into a 24-inch long rope.
Place ropes on a parchment lined baking sheet and braid.
Bring ends together to form a ring.
Pinch ends together to seal.
Cover with a light kitchen towel and let rise in a warm place until doubled, about 20 minutes.
Preheat oven to 375°.
In a bowl, whisk remaining egg and water and carefully brush over dough.
Bake 25-30 minutes or until golden brown.
(If you’d like, at the halfway point, brush with more glaze to get any areas that have risen up from the heat).
NOTES
Total time does not include proofing times.
FROM: LIZ @ WWW.THATSKINNYCHICKCANBAKE.COM/BRAIDED-EASTER-BREAD-PROGRESSIVEEATS/
Holidays deserve a special breakfast. This vanilla scented, Braided Easter Bread Recipe is tender, slightly sweet and perfect for a holiday morning!
When I decided to make a braided bread for Easter morning, my first thought was to plait in some dyed Easter eggs for a festive touch. Nick would be coming home for the holiday, but 16 servings would still take more than a couple days to disappear. Plus, I was a bit concerned that those hard boiled eggs could go funky. So I nixed that addition.
I love braiding dough, but once again, pulling off a wreath gave me some pause. The last round, braided loaf I baked up was a Finnish Pulla. A bow made of dough covered the juncture where the 6 strands joined, nicely camouflaging the amateur finishing. No such luck this time as a bow was apropos for Christmas, but not so much for Easter. I did my best and will admit to weaving and un-weaving the strands a couple of times! I think it turned out OK. Definitely a massive loaf!
My kitchen filled with the yeasty scent of freshly baked bread as the dough puffed up to it’s gargantuan size! When Bill declared his first slice was “ridiculously good,” I had my verdict. Even with my haphazard connection of the strands, this eggy Easter bread was a home run! And we’re making some awesome French toast with the leftovers.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hour
Yield: 1 loaf or 16 servings
INGREDIENTS:
1/2 cup sugar
2 packages (1/4 ounce each) instant yeast (I use Red Star Platinum yeast)
1 tablespoon vanilla
1 teaspoon salt
6 to 6-1/2 cups all-purpose flour
1-1/2 cups milk
6 tablespoons butter, cubed (plus extra to grease your bowl)
4 eggs
2 tablespoons water
Sanding sugar, optional
INSTRUCTIONS
In a large bowl or bowl of your mixer, mix sugar, yeast, salt and 2 cups of the flour.
In the microwave, heat milk and butter to about 120 degrees (if it gets too hot, just let cool before adding).
Add to dry ingredients and mix until the dry ingredients are incorporated.
Add 3 eggs and vanilla then beat on high 2 minutes.
Switch whisk for the dough hook.
Mix in enough remaining flour to form a soft dough (dough will be sticky).
Knead with the dough hook about 4-5 minutes or knead by hand up to 8 minutes.
Place dough in a greased bowl, turning once to grease the top.
Cover the bowl with plastic wrap and let rise in a warm place until doubled, about 45 minutes.
Punch down dough.
Turn onto a lightly floured surface; divide into thirds (I weighed my pieces on a kitchen scale to divide evenly).
Roll each portion into a 24-inch long rope.
Place ropes on a parchment lined baking sheet and braid.
Bring ends together to form a ring.
Pinch ends together to seal.
Cover with a light kitchen towel and let rise in a warm place until doubled, about 20 minutes.
Preheat oven to 375°.
In a bowl, whisk remaining egg and water and carefully brush over dough.
Bake 25-30 minutes or until golden brown.
(If you’d like, at the halfway point, brush with more glaze to get any areas that have risen up from the heat).
NOTES
Total time does not include proofing times.
