colomba pasquale or other sweet easter bread recipe????
Please share your easter bread recipe with me....a family favourite would be great too....
Thank you and Happy Easter !!
My fathyer's side of the family is Polish so Easter in our house always includes Kielbasa and Babka. My grandmother used to make homemade babka - it's sweet and delicious. I found a recipe online that is similar to hers: http://easteuropeanfood.about.com/od/...
This came from Country Living Magazine (I think). The grandkids love it because it has whole dyed eggs baked into the braid and peeking through.
Easter Egg Bread (Tsoureki)
3 1/4 teaspoon(s) dry active yeast
1/3 cup(s) light brown sugar
1 cup(s) milk, warmed to 110 degrees F
5 1/2 cup(s) all-purpose flour
1 1/2 tablespoon(s) lemon zest
1 1/2 teaspoon(s) anise seed, crushed
1 teaspoon(s) salt
7 large eggs, 3 left whole and dyed red
6 tablespoon(s) butter, melted and cooled
1 large egg white, lightly beaten
Make the dough: Coat a large bowl with oil and set aside.
Dissolve the yeast and 1 tablespoon brown sugar in the heated milk in a small bowl.
Combine 4 1/2 cups flour, the remaining sugar, zest, anise, and salt in the bowl of a standing mixer fitted with paddle attachment and mix on low speed.
Add the 4 undyed eggs, the yeast mixture, and the melted butter and continue to mix on low speed until a firm dough forms, adding more flour if necessary (or combine all ingredients in a large bowl and stir with a wooden spoon until a firm dough forms).
Transfer dough to a lightly floured surface and knead by hand until it is soft and elastic -- about 10 minutes. If mixing by hand, knead the dough for 10 more minutes. Form the dough into a ball and transfer it to the prepared bowl, turning to coat all sides with oil.
Cover with a clean, damp kitchen towel and set aside to rise in a warm, draft-free place until it doubles in volume -- about 1 hour.
Shape the loaf: Preheat oven to 350 degrees F.
Punch down dough, turn out onto a lightly floured board, and divide into three equal parts, approximately 15 ounces each. Using the palms of your hands, roll out one piece to create a 2 1/2-foot-long rope.
Repeat with the remaining 2 dough pieces. Braid the three strands together and seal the ends under each other to create a circle. Transfer to a baking sheet.
Place the dyed eggs, evenly spaced, in the grooves of the braid, cover with a towel, and let rise until doubled -- about 40 minutes.
Bake the bread: Brush the loaf with the beaten egg white and bake until loaf is golden and sounds hollow when tapped -- about 30 minutes. Transfer the finished loaf to a wire rack to cool. Serve at room temp.