Easter Bread Recipes Recipe Box Recipe For Chicken

UKRAINIAN EASTER PASKA

Steps:

• Cover the pan with greased plastic wrap and let rise until almost doubled.
• Bake 15 minutes. Reduce temperature to 350 F and bake an additional 40 minutes, or until an instant-read thermometer registers 190 F. If necessary, cover the top of the bread with aluminum foil to prevent over-browning.

EASTER BREAD

Steps:

• In a small bowl, dissolve yeast in water; set aside. In a large bowl, beat eggs and yolks until lemon-colored; gradually add sugar. Add the butter, salt, vanilla, lemon juice and zest; beat well. Add milk and yeast mixture. Gradually add 6 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 10 minutes. Sprinkle with raisins; knead for 5 minutes longer. 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; divide into thirds. Cover and let rest 10 minutes. Shape each portion into a loaf and place in greased 8x4-in. loaf pans. Cover and let rise in a warm place until almost doubled, about 30 minutes. , Bake at 325° for 45 minutes or until golden brown. Remove from pans to cool on wire racks.

EASTER BREAD RECIPE - (4.6/5)

Steps:

• Place 5 or 6 eggs in a medium pot. Pour in cold water to cover by 1-inch and bring to a boil over medium-high heat. Remove from heat, cover pot, and let stand for 10 minutes. Transfer eggs to a medium bowl of ice water; let cool completely. If desired, color eggs according to food-coloring package directions, or check out our recipes for dying your eggs naturally. Transfer eggs to paper towels to dry. DO AHEAD: Eggs can be dyed up to 1 week ahead. Cover and chill. Line a large baking sheet with parchment paper. Punch down dough. Divide into 3 equal pieces. With lightly floured hands, roll each piece on a lightly floured surface into a 16-inch-long rope with tapered ends. If dough begins to bounce back, cover with a kitchen towel, and let rest for 10 minutes to allow dough to relax. Arrange ropes side by side lengthwise on prepared sheet. Pinch top ends together. Braid dough. Pinch bottom ends together to secure (braided loaf will be about 12-inches long). Tuck dyed eggs between braids, spacing evenly. Loosely cover with plastic wrap or a kitchen towel. Let rise in a warm, draft-free area until puffed but not doubled in size, about 45 to 50 minutes. Arrange a rack in the middle of the oven; preheat to 375°F. Whisk remaining egg with 2 teaspoons warm water in a small bowl. Avoiding dyed eggs, brush dough all over with egg wash. Bake until bread is golden and an instant-read thermometer inserted into center of loaf registers 190°F, this should take about 20 to 25 minutes. Let cool on a wire rack. Serve warm or at room temperature. DO AHEAD: Can be made 8 hours ahead. Let cool completely and store airtight at room temperature. STAND-MIXER METHOD: Heat milk in a small saucepan over medium heat or in a microwave until an instant-read thermometer registers 110°F to 115°F. Transfer milk to a 2 cup measuring cup; stir in 1 tablespoon sugar. Sprinkle yeast over milk and whisk to blend. Let sit until yeast is foamy, about 5 minutes. Add eggs; whisk until smooth. Combine remaining 4 tablespoons sugar, flour, and salt in the bowl of a stand mixer fitted with a dough hook. Add milk mixture. With mixer running, add 1/2 cup room-temperature butter, 1 piece at a time, blending well between additions. Mix on medium speed for 1 minute. Knead on medium-high speed until dough is soft and silky, about 5 minutes. Brush a medium bowl with some melted butter; place dough in bowl. Brush top of dough with remaining melted butter; cover with plastic wrap. DO AHEAD: Can be made up to 1 day ahead. Cover with plastic; chill. Let dough rise in a warm, draft-free area until doubled in size, this should take about 1 to 1 1/2 hours or 2 to 2 1/2 hours if dough has been refrigerated. FOOD PROCESSOR METHOD: Fit your food processor with the standard chopping or dough blade, then make the milk mixture according to the dough recipe above, including whisking in the eggs. Combine remaining 4 tablespoons sugar, flour, and salt in food processor. Pulse to blend. Add milk mixture; process until combined. With processor running, add 1/2 cup room-temperature butter, 1 piece at a time, blending well between additions. Process until dough is soft and silky, about 2 to 3 minutes longer. Dough will be sticky but should not be greasy. If it is greasy, process for an additional 1 to 2 minutes. Transfer dough to the buttered bowl and continue with recipe as directed.

EASTER BUNNY BREAD

Steps:

• Cut a fourth off of one loaf of dough; shape into a pear to form head. For body, flatten remaining portion into a 7x6-in. oval; place on a greased baking sheet. Place head above body. Make narrow cuts, about 3/4 in. deep, on each side of head for whiskers., Cut second loaf into four equal portions. For ears, shape two portions into 16-in. ropes; fold ropes in half. Arrange ears with open ends touching head. Cut a third portion of dough in half; shape each into a 3-1/2-in. oval for back paws. Cut two 1-in. slits on top edge for toes. Position on each side of body., Divide the fourth portion of dough into three pieces. Shape two pieces into 2-1/2-in. balls for front paws; shape the remaining piece into two 1-in. balls for cheeks and one 1/2-in. ball for nose. Place paws on each side of body; cut two 1-in. slits for toes. Place cheeks and nose on face. Add raisins for eyes and almonds for teeth., Cover and let rise in a warm place until doubled, about 30-45 minutes. Brush dough with egg. Bake at 350° for 25-30 minutes or until golden brown. Remove to a wire rack to cool., Place bread on a serving tray. Cut a 3-1/2-in. circle in center of body. Hollow out bread, leaving a 1/2-in. shell (discard removed bread or save for another use). Place a 1-cup shallow bowl in the hole and fill with dip.