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colomba pasquale or other sweet easter bread recipe????

heylids Mar 24, 2010 03:02 PM

Please share your easter bread recipe with me....a family favourite would be great too....

Thank you and Happy Easter !!

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  1. ladyberd RE: heylids Mar 24, 2010 05:02 PM

    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/...

    Good luck!

    1. m
      morwen RE: heylids Mar 25, 2010 08:19 AM

      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.

      1. h
        heylids RE: heylids Apr 7, 2010 07:21 PM

        Thank you everyone, I really appreciate the recipes and assistance. Heylids

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