Easter egg Bread
Christos Voskrese / Christos Anesti (Chris is Risen)!
Easter is considered the most important Christian holiday. It is the day we celebrate the resurrection of Jesus Christ.
This year I decided to attempt to make on of our favorites, brioche bread. It just so happened that this recipe is specific to Easter. I have to admit that this is probably the easiest recipe I have come across (the braiding not so much :) . It was straight to the point and fairly quick to make (2 hours). Although it is called Easter egg bread, it is good to make and have any time of the year!
Ingredients:
1/2 cup sugar
2 packages (1/4 ounce each) active dry yeast
1 to 2 teaspoons ground cardamom
1 teaspoon salt
6 to 6-1/2 cups all-purpose flour
1-1/2 cups whole milk
6 tablespoons butter, cubed
4 large eggs, room temperature, divided use
Canola oil
2 tablespoons water
Directions:
In a large bowl, mix sugar, yeast, cardamom, salt and 2 cups flour. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add 3 eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes.
Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 24-in. rope. Place ropes on a greased baking sheet and braid. Bring ends together to form a ring. Pinch ends to seal. Lightly coat dyed eggs with oil; arrange on braid, tucking them carefully between ropes.
Cover with a kitchen towel; let rise in a warm place until doubled, about 20 minutes. Preheat oven to 375°.
In a bowl, whisk remaining egg and water; gently brush over dough, avoiding eggs. Bake 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool. Refrigerate leftovers.
Pair with your choice of Easter meat and enjoy!
