Easter Bread Recipe - Taste Your Holidays
Easter Bread Recipe has its origins in ancient times. On the night of Holy Saturday, several bakeries worked for baking a braided bread that would later be eaten during lunch on Easter Sunday.
It has still a very deep religious value, (Christians see it as Jesus Christ's body). Housewives of the past decided to create a sweet variation of this bread, adding eggs and sugar, flavoring the dough with spices and adding hard-boiled eggs on the surface, one for each member of the family (as symbols of rebirth).
It's a sweet that requires a long rising (at least two) and has the consistency of a baked brioche.
Ingredients
- 17.6 oz of bread flour
- 8.8 oz of whole milk
- 1 spoon malt
- half glass of extra virgin olive oil
- 0.9 oz of brewer's yeast (or 0.4 oz
active dry yeast)
- 2 boiled eggs for the surface
- 1 teaspoon salt
Preparation
Step 1: In order to make a good Easter Bread, first place the flour in a large mixing bowl. Heat the milk in a small saucepan until it's warm. Mix the yeast with the milk. Put it into the flour, add all the other ingredients and stir them. Cover it and let it rise for about 60-90 minutes.
Step 2: Divide the dough in 3 parts. Last step of Easter Bread Recipe is to roll pieces of dough into long ropes. Loosely twist the ropes together. Transfer the braided ropes to the prepared baking sheet and if you want bring the ends together to form a ring, twisting and pinching the ends together to seal. Make a couple of holes with your fingers and put the eggs in. Cover again and let rise until it has incresed a bit in size (about 30-45 minutes).
Step 3: Before baking, you can also brush the surface of bread with a egg yolk. Preheat the oven to 430° F. Bake until golden brown on top, 30 to 40 minutes. Remove and transfer to a cooling rack to cool completely.
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