Posts Tagged ‘Bread Recipes’

March 29th, 2012

Braided Easter Egg Bread

Braided Easter Egg Bread

Braided Easter Egg Bread

This decorative Easter bread has whole eggs (shells on) baked into it It is not necessary to cook the eggs, as they will bake at the same time that the bread does. Coloring the eggs before baking makes this a fun and decorative Easter bread. Be sure to get a deep rich color on the eggs so the color doesn't leach out during the baking process.

Ingredients

  • 2 1/2 cups all-purpose flour, divided
  • 1/4 cup white sugar
  • 1 teaspoon salt
  • 1 (.25 ounce) package active dry yeast
  • 2/3 cup milk
  • 2 tablespoons butter
  • 2 eggs
  • 5 whole eggs, dyed if desired
  • 2 tablespoons butter, melted
  • Sprinkles for decorating (optional)

Instructions

  1. In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.
  2. Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  4. deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.
  5. Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter.
  6. Bake in preheated oven for 50 to 55 minutes, or until golden.
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March 28th, 2012

Hot Cross Buns with Dried Sour Cherries and Pistachios

Hot Cross Buns with Dried Sour Cherries and Pistachios

Hot Cross Buns with Dried Sour Cherries and Pistachios

Hot cross buns were traditionally prepared by English housewives on Good Friday. To ward off evil spirits, the buns were marked with a cross made from dough before baking or with icing after baking.

According to Wikipedia, "Sharing a hot cross bun with another is supposed to ensure friendship throughout the coming year, particularly if "Half for you and half for me, Between us two shall goodwill be" is said at the time. Because of the cross on the buns, some say they should be kissed before being eaten."

Ingredients

  • 6 tablespoons granulated sugar
  • 1 cup milk
  • 1/4 cup (1/2 stick) unsalted butter (Not margarine)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • Grated zest of 1 lemon
  • 1/4 cup warm water
  • 2 packages active dry yeast
  • 1 whole egg plus 2 egg yolks
  • 3 1/3 cups all-purpose unbleached flour, plus more for kneading
  • 1 teaspoon salt
  • 1 cup dried sour cherries
  • 1/2 cup chopped pistachios
  • Melted unsalted butter for greasing and brushing
  • 1 egg yolk mixed with 1 tablespoon milk, for glazing
  • For the icing:
  • 1 cup confectioners' sugar
  • 1 to 2 teaspoons milk, heated

Instructions

  1. Preheat the oven to 375 degrees F.
  2. Combine 5 tablespoons of the sugar, the milk, butter, cinnamon, nutmeg, cloves, and lemon zest in a small saucepan over medium heat. Stir until the milk is hot and the butter is melted. Remove from the heat and pour into a large bowl. Let cool to room temperature. Meanwhile, combine the warm water with the remaining 1 tablespoon sugar in a small bowl. Sprinkle the yeast over the water and let stand until frothy, about 10 minutes. Whisk the whole egg, the egg yolks, and the yeast into the cooled milk.
  3. In another bowl, stir together the 3 1/3 cups flour and the salt. Add the yeast mixture, stirring until a sticky dough forms. Stir in the sour cherries and pistachios. Turn the dough out onto a lightly floured board or countertop and knead until smooth and elastic, 10 to 15 minutes. If the dough is too sticky, sprinkle with a little more flour.
  4. Transfer to a lightly buttered bowl and brush the surface with a little melted butter. Cover loosely with plastic wrap and let rise in a warm, draft-free place until doubled in bulk, about 2 hours. Punch down and knead briefly. Re-cover and let rise a second time, about 30 minutes. Punch the dough down again and knead briefly. Divide into quarters and divide each quarter into 4 equal pieces. Roll each piece of dough into a smooth ball and place in a lightly buttered 9-by-13-inch pan. Cover loosely with plastic wrap and let rise a final time until doubled, about 30 minutes.
  5. Brush the buns with the egg glaze. Bake until golden brown and the buns sound hollow when rapped on the bottom, 20 to 25 minutes. Let cool completely on a wire rack.
  6. To make the icing, combine the confectioners' sugar and 1 teaspoon warm milk in a bowl. Stir until smooth, adding another 1 teaspoon milk if needed to achieve a smooth consistency. Spoon into a lock-top sandwich bag, seal, and snip off the tip of one corner. Squeeze the icing from the bag, piping a cross over each cooled bun. Serve the buns at room temperature.
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March 14th, 2012

Easter Bunny Rolls

Easter Bunny Rolls

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Yield: 2 dozen

Easter Bunny Rolls

These cute little Easter bunny rolls are perfect for Easter breakfast or brunch. They are fun to make, delicious to eat and just darn cute to look at!

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 3/4 cup warm milk (110° to 115°)
  • 2 tablespoons sugar
  • 2 tablespoons shortening
  • 1 egg, beaten
  • 2 teaspoons celery seed
  • 1 teaspoon rubbed sage
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 3 to 3-1/2 cups all-purpose flour
  • Melted butter

Instructions

  1. In a bowl, dissolve yeast in water.
  2. Add milk, sugar, shortening, egg, celery seed, sage, salt, nutmeg and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic; about 6-8 minutes.
  3. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rest 10 minutes.
  4. Divide dough into 24 pieces. For each bunny, roll one piece of dough into a 20-in. rope. Cut rope into one 10-in. piece, one 5-in. piece, two 2-in. pieces and one 1-in. piece. Coil 10-in. piece for body; place on a greased baking sheet. Coil 5-in. piece for head; place next to body. Form ears from the 2-in. pieces and tail from the 1-in. piece; add to bunny. Pinch and seal pieces together. Repeat, placing bunnies 2 in. apart on the baking sheet. Cover and let rise until doubled, about 25 minutes.
  5. Bake at 375° for 10-12 minutes or until lightly browned. Brush with melted butter. Cool on wire racks.
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