EASTER BREAD
This light and airy bread is just sweet enough to go along with your traditional Easter dinner. (Add up to 1/2 teaspoon almond extract with the eggs if you prefer it a little sweeter.) Make it the day before, and if you have any left over, make amazing French toast with it the day after!
Provided by Food Network Kitchen
Categories side-dish
Time 5h10m
Yield 12 to 14 servings
Number Of Ingredients 9
Steps:
- Pour 1/3 cup warm water (about 110 degrees F) into the bowl of a stand mixer. Gently whisk in the yeast, 1 tablespoon of the flour and 1 tablespoon of the sugar. Set aside until bubbly, 5 to 10 minutes.
- Meanwhile, heat the milk in a small saucepan over medium heat until bubbles start to form around the edges, about 6 minutes. Remove the pan from the heat, and stir in the butter, the remaining sugar and the salt. Set aside to cool, about 10 minutes.
- Fit the mixer with the paddle attachment, set on medium-low speed and pour the milk mixture into the yeast mixture. Add the 2 beaten eggs. Gradually mix in the remaining flour, and beat until a soft dough forms. Increase the speed to medium-high, and beat until the dough pulls away from the sides and forms a ball, about 5 minutes (the dough will be sticky).
- Transfer the dough to a lightly floured surface, and knead, adding more flour as needed, until smooth and elastic, about 5 minutes. Put the dough in a lightly buttered large bowl, cover and place in a warm spot to rise until doubled in size, about 1 1/2 hours.
- Line a baking sheet with parchment paper. Punch down the dough, transfer it to a lightly floured surface and cut it into 3 equal parts. Gently roll out each piece into a 16-inch-long rope. Transfer the ropes to the prepared baking sheet. Press the ropes together at one end, braid them, then gently tuck both ends under to form a long loaf. Cover, and let rise until doubled in size, about 1 hour.
- Preheat the oven to 350 degrees F. Brush the entire loaf with the remaining beaten egg. Scatter the almonds and nonpareils on top, concentrating them down the middle of the loaf (they will spread as the loaf bakes). Bake until the loaf is dark golden brown and sounds hollow when tapped, 50 to 60 minutes. Let cool about 30 minutes before slicing.
EASTER BIRD'S NEST BREAD
This decorative, tasty bread looks like a bird's nest when finished. Use raw eggs that you've colored to put in the center. They cook right along with the bread! This is a favorite in my family, and we have it for breakfast every Easter Sunday with the eggs we've colored. This Easter bread is especially tasty because it has a faint hint of lemon in it. My favorite way to eat it is warmed up, with butter spread on top.
Provided by Dorese
Categories Bread Yeast Bread Recipes
Time 4h15m
Yield 24
Number Of Ingredients 16
Steps:
- Sprinkle yeast onto warm water in a mixing bowl; let stand 5 minutes. Stir in 2 tablespoons sugar and 1 1/2 cups flour until smooth, then cover and set aside in a warm place until doubled in bulk, about 1 hour.
- Cream together the shortening, 1 cup of sugar, and salt in a bowl. Add the 2 eggs and egg white, one at a time, mixing until smooth between each addition. Stir in the yeast mixture along with the lemon zest, lemon juice, and remaining 3 1/4 cups flour until a smooth dough is formed. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- 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.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into four equal size rounds; cover and let rest for 2 minutes. Roll each round into a long rope about 18 inches long.
- Grease two large baking sheets. Using the two long pieces of dough, form a loosely braided ring on one of the baking sheets, leaving spaces for three colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough. Repeat to form second loaf. Cover, and let rise until doubled in bulk , or until your finger leaves a dent when the bread is gently pressed, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Beat egg yolk together with 1 tablespoon heavy cream; set aside.
- Bake in preheated oven for 10 minutes, then brush on egg yolk mixture and decorate with candy sprinkles. Continue to bake until the loaves are dark brown and sound hollow when tapped on the bottom, 30 to 40 minutes.
Nutrition Facts : Calories 223.1 calories, Carbohydrate 29.7 g, Cholesterol 79.1 mg, Fat 9.2 g, Fiber 0.9 g, Protein 5.6 g, SaturatedFat 2.4 g, Sodium 175.6 mg, Sugar 10.4 g
EASY ITALIAN EASTER BREAD
This traditional Easter bread is topped with colored raw eggs, which cook as the bread bakes. It makes for a pretty centerpiece.
Provided by Taste of Home
Time 1h
Yield 1 loaf (20 slices).
Number Of Ingredients 16
Steps:
- In a large bowl, combine 1 cup flour, sugar, yeast and salt. In a large saucepan, heat milk and 2 tablespoons butter to 120°-130°. Add dry ingredients; beat on medium speed for 2 minutes. Add eggs; mix well. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. 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; turn onto a lightly floured surface. Knead in fruit, almonds and aniseed until blended. Let rest for 10 minutes. Divide dough in half. Shape each portion into a 24-in. rope. Loosely twist ropes together; place on a greased baking sheet and form into a ring. Pinch ends together. Melt remaining butter; brush over dough. Gently separate ropes and tuck dyed eggs into openings. Cover and let rise until doubled, about 40 minutes., Bake at 350° for 30-35 minutes or until golden brown. Cool on a wire rack. For glaze, in a bowl, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over bread. Sprinkle with candies if desired.
Nutrition Facts : Calories 172 calories, Fat 5g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 169mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.
EASTER BREAD 350 35 MIN RECIPE - (4.2/5)
Provided by á-18280
Number Of Ingredients 5
Steps:
- ADD 2 CUPS WATER TO LEMON CAKE MIX BLEND WELL AND THEN ADD YEAST MIXTURE SWITCH TO DOUGH HOOK ON MIXER GRADUALLY ADD FLOUR ONCE MIX THOROUGHLY LET RAISE TILL DOUBLE IN SIZE PUNCH DOWN AND DEVIDE INTO 15 EQUAL PARTS TAKE ONE PART AND ROLL INTO ROPE/LOG TAKE 3 ROPES BRAID THEM MAKES 5 LOAVE BAKE 350 DEGREES FOR 35 MIN COOL SLIGHTLY GLAZE WITH XXXS SUGAR AND MILK
RUMANIAN EASTER BREAD
I came across this recipe in a bread machine book and tried it because it is similar in composition to the poppy seed loaf that my mom used to make. It was a big hit so now I make it every year at Easter.
Provided by Irmgard
Categories Yeast Breads
Time 1h30m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 16
Steps:
- Add the first 8 ingredients to your bread machine according to manufacturer's directions. Select dough cycle.
- When the cycle is complete, remove the dough from the machine. Punch down. Cover; let rest 10 minutes.
- Meanwhile, for the filling, in a medium saucepan combine 3/4 cup sugar and 1/2 cup water; bring to a boil. Boil gently, uncovered, for 5 minutes.
- Remove from the heat; stir in the pecans, raisins, lemon peel and cinnamon. Cool to room temperature. Divide the dough in half. On a floured surface, roll each half into a 10" x 8" rectangle. Spread each with half of the filling. Starting from a short side, roll into a spiral; seal edge and ends. Place, seam down, on a large, greased baking sheet.
- Cover, let rise in a warm place 30 minutes or until nearly double in size. Combine the beaten egg and 1 tablespoon milk; brush over the loaves. Bake in a 350 degree F oven for 30 to 35 minutes or until the bread sounds hollow when tapped. If necessary, cover with foil the last 10 minutes to prevent overbrowning. Remove from baking sheets; cool.
Nutrition Facts : Calories 240.2, Fat 11.1, SaturatedFat 2.5, Cholesterol 25.7, Sodium 119.7, Carbohydrate 33, Fiber 2, Sugar 15.6, Protein 4.2
EASTER BREAD
We enjoy this very rich bread for Easter breakfast which I make in 1-pound coffee cans, but it can also be made in loaf pans. Prep time includes 3 rises. Recipe adapted from The Finnish Cookbook
Provided by ellie_
Categories Yeast Breads
Time 4h30m
Yield 3 loaves
Number Of Ingredients 16
Steps:
- Disolve yeast in warm water.
- Add 2 cups of the milk to the yeast/water.
- Sift in 2 cups of the flour.
- Beat until smooth and elastic with a wooden spoon or beaters.
- Cover and let rise for one hour.
- Beat egg yolks and sugar together until light.
- Add egg/sugar to dough, stirring well with wooden spoon.
- Add the salt, cardamom, orange and lemon peel, raisins and almonds (if using), stir well.
- Add the remaining milk (1 cup) and butter.
- Stir in the remaining flour until a stiff dough forms.
- Turn onto a floured bread board and knead until smooth and elastic (8-10 minutes).
- Place dough in greased bowl (I use a dutch oven), turn and cover with plastic wrap.
- Let rise for 1 hour or until doubled.
- Grease 3 (1 pound) coffee cans and dust with sugar.
- Fill cans half full and let rise until dough is even with top of can (30 minutes).
- Bake in a preheated 350°Foven for 1 hour or until bread is golden and tests done.
- If desired, loaves can be iced with optional frosting.
- To make optional frosting, combine frosting ingredients (confectioners' sugar, water and almond extract).
- Drizzle over cooled loaves.
Nutrition Facts : Calories 2485.5, Fat 79.1, SaturatedFat 46.9, Cholesterol 418.2, Sodium 1459.4, Carbohydrate 402.5, Fiber 10.2, Sugar 160.1, Protein 44.9
GRANDMA'S EASTER BREAD
A recipe from our friend Patricia Lilly. This "Pizza di Pasqua" was from her grandmother's family. Exquisite when lightly toasted and spread with butter and a small amount of honey!
Provided by Baritone Bob
Time 3h10m
Yield 16
Number Of Ingredients 12
Steps:
- Combine 5 cups flour, 1 cup plus 2 tablespoons sugar, Romano cheese, cinnamon, and salt in a large bowl; stir well and set aside.
- Stir warm water and yeast together in a small bowl. Set aside until dissolved and bubbly, 5 to 10 minutes.
- Zest and juice orange into a large bowl. Stir in melted butter, eggs, and vanilla extract until well combined. Stir in yeast mixture. Add flour mixture gradually, stirring as you go.
- Turn dough onto a lightly floured surface and knead for 8 to 10 minutes, adding up to 1 extra cup of flour as needed to keep dough manageable. Transfer to an oiled bowl, cover, and let rise until almost doubled in size, about 30 to 60 minutes.
- Punch dough down, cover and let rise again until almost doubled in size, 30 to 60 minutes.
- Preheat the oven to 300 degrees F (150 degrees C). Grease two 8-inch round loaf pans.
- Cut dough into 2 equal pieces and shape into loaves. Place in the prepared pans, cover, and let rise again until almost doubled in size, 30 to 60 minutes.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Remove from the oven and let cook on a wire rack.
Nutrition Facts : Calories 284.8 calories, Carbohydrate 43.4 g, Cholesterol 55.3 mg, Fat 8.7 g, Fiber 1.6 g, Protein 8 g, SaturatedFat 4.9 g, Sodium 293.5 mg, Sugar 14.4 g
EASTER BREAD
Steps:
- Make the sponge: Put 1 cup milk in a medium bowl, add yeast and let dissolve. Whisk in 1 cup (125 grams) all-purpose flour. Cover bowl and leave in a warm place until doubled in size and very frothy, about 30 minutes.
- Put currants, raisins, cranberries and apricots in a small bowl and cover with hot water. Leave 10 minutes, then drain. Return to bowl and stir in rum.
- Beat 2 eggs and 2 of the yolks. Add the beaten eggs, melted butter and almond extract to sponge and stir together. Stir in dried fruit.
- In a large bowl mix together 4 cups (500 grams) all-purpose flour, salt, sugar, anise seeds, cardamom, orange zest, lemon zest and almonds. Pour sponge mixture over flour mixture and combine, stirring with a spoon or hands until it forms a shaggy, slightly sticky mass. Dust lightly with flour and turn dough out onto a clean work surface. Knead for a few minutes until smooth, dusting with a minimal amount of flour if necessary, to make a soft dough. (If desired, dough may be refrigerated overnight in a large zippered storage bag. Bring to room temperature and proceed with recipe.)
- Put dough in a large bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 45 minutes. Punch down dough and knead lightly. Divide dough in half with knife and form two loaves; they can be round, braided or free-form. Place side by side on a large parchment-lined baking sheet, leaving a 4-inch space between them (or use 2 smaller baking sheets). Cover lightly with plastic wrap or a damp tea towel and let rise until doubled, about 30 minutes. Meanwhile, place a rack in the middle of the oven, and heat oven to 350 degrees.
- Make the egg wash: with a fork, beat together the remaining egg yolk and the milk. Uncover loaves and brush generously with egg wash. Sprinkle each loaf with 2 tablespoons sugar (or 1 tablespoon pearl sugar), if desired. Bake on middle rack for 45 minutes or until loaves are a dark, glossy brown. Transfer to a cooling rack and let cool completely.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 5 grams, Carbohydrate 47 grams, Fat 12 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 147 milligrams, Sugar 16 grams, TransFat 0 grams
ITALIAN EASTER BREAD
This is a fun and festive Easter bread recipe that'll be a spotlight on any table. There are a few steps to this bread, but overall it's very easy to make. The crust is golden brown and the inside is soft and fluffy. The raw eggs cook while baking and become like a hard-boiled egg. The glaze is a nice touch and adds some sweetness to the Easter bread.
Provided by lori degiglio @lorid318
Categories Sweet Breads
Number Of Ingredients 14
Steps:
- Dye the uncooked eggs and let sit for about an hour while working on the dough.
- In a large bowl, combine 2-1/2 cups flour, sugar, salt, and undissolved yeast.
- Heat milk and 2 tablespoon butter in a saucepan and over low heat until liquids are warm (120 to 130 degrees).
- Add to dry ingredients. Beat 2 minutes at medium speed. Scraping bowl occasionally.
- Add 2 eggs and 1/2 cup flour. Beat at high speed 2 minutes.
- Stir in enough additional flour to make dough soft.
- Turn onto a floured board. Knead about 8 to 10 minutes.
- Place in greased bowl. Turn to grease top. Cover and let rise until doubled. About 1 hour.
- Punch dough down.
- Place dough on a floured board; divide in 1/2.
- Roll each piece of dough into a 24-inch rope.
- Twist ropes together loosely.
- Form into a ring on a greased baking sheet.
- Place colored eggs into spaces in the twist.
- Brush with melted butter. Cover and let rise until doubled. Bake at 350 degrees for 30 to 35 minutes.
- Before bread is completely cooled, stir together glaze ingredients.
- Bush on with a pastry brush.
- Optional: As you can see, I shake some coconut in a jar with just a couple drops of green food coloring to sprinkle around the "bird's nest" for decoration. Enjoy!!
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- Prep the yeast: Add the yeast, 1/2 cup of water, and 2 tsp of the sugar to the bowl of your mixer, stir and let it sit for 5 minutes until the yeast starts to activate and foam.
- Make the dough: Add the remaining sugar, milk, melted butter, eggs, salt and 6 cups of the flour. Use the dough hook to mix on low speed, until the dough basically comes clean from the side of the bowl. Add the remaining flour as needed. I used the full 6 1/2 cups of flour. The dough should be sticky but it should come clean from the side of the bowl. Make sure to mix for about 5 to 7 minutes.
- First Rise: Spray a large bowl with cooking spray, place the dough in the bowl and spray the dough itself with a bit of cooking spray. Cover the bowl with plastic wrap. Let the dough rise in a warm, draft-free environment until doubled in size, about 40 minutes to an hour. Once doubled in size, punch it down to release some of the air out.
- Shape into loaves: Divide the dough in half. I prefer to braid these loaves, but you can also just roll out each piece of dough into a loaf and place it into greased loaf pans. I prefer to do a 3 strand braid. To do so cut each half into 3 pieces, and roll each piece into long strips about a foot long. Braid and repeat with remaining dough.
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