EASTER BREAD
Meet the Cook: While I most often make this traditional Ukranian bread for breakfast, I've also served it for an afternoon tea. I've been baking since I was about 8. My husband and I have three grown sons and seven grandchildren. -Rose Kostynuik, Calgary, Alberta
Provided by Taste of Home
Time 1h30m
Yield 3 loaves (16 slices each).
Number Of Ingredients 13
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.
Nutrition Facts : Calories 163 calories, Fat 5g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 139mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.
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 BREAD
Provided by Food Network
Time 2h45m
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Mix together flour, water, yeast and salt. Form into a large donut shape. Place a large bowl inside the hole so it doesn't close up while baking. Place whole eggs, evenly spaced, on top of dough. Push into dough so that some dough comes up on the sides and slightly on the top of the eggs. Brush top with beaten egg. Let rise, covered, at room temperature for 30 minutes. Bake in oven for 1 hour. Reduce temperature to 250 and bake 1 hour longer or until dough is nicely browned.
BACK-OF-THE-BOX MEATLOAF
I know, I know...there are a ton of meatloaf recipes out there (and I have made quite a few of them). But, once again, this just turns out to be my family's favorite. It is extraordinarily simple, yet very satisfying. For the soft bread crumbs, I generally run a few slices of bread through the food processor. Believe it or not, hot dog rolls work great too! I have also used the drippings and made a delicious gravy to serve alongside it.
Provided by JackieOhNo
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a medium bowl, combine the soup mix, water, ground beef, bread crumbs, egg, and ketchup.
- In a shallow baking pan, shape into a loaf and bake on the middle level of a preheated 350 degree oven for 45 minutes or until done.
Nutrition Facts : Calories 428.1, Fat 27.1, SaturatedFat 10.5, Cholesterol 162.2, Sodium 355.5, Carbohydrate 9.6, Fiber 0.3, Sugar 4, Protein 34.3
CLASSIC MEATLOAF
Not your average blue-plate special, this meatloaf recipe brings three ground meats together with a sweet-and-sour glaze to form a tender and moist mealtime favorite.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees. Pulse bread in a food processor until finely ground. (You should have about 2 1/2 cups breadcrumbs.) Transfer to a medium bowl.
- Pulse garlic, onion, celery, carrot, and parsley in food processor until finely chopped. Add to breadcrumbs. Add meats, egg, 1/4 cup ketchup, the mustard, Worcestershire sauce, 1 tablespoon salt, and 1/2 teaspoon pepper; mix together using your hands. Transfer mixture to a 5-by-9-inch loaf pan.
- Stir together remaining 1/2 cup ketchup and the brown sugar until smooth; brush onto meat. Set pan on a rimmed baking sheet, and bake until an instant-read thermometer inserted into the center reaches 160 degrees, about 1 hour 20 minutes. Let cool slightly.
EASTER BREAD RING
This recipe is from Italy. The Italians love it, especially at Easter time.
Provided by MARBALET
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 3h5m
Yield 6
Number Of Ingredients 16
Steps:
- Color the 5 eggs with egg dye. In a large mixing bowl, blend the white sugar, salt, and yeast well with 1 cup of the flour.
- In a saucepan, combine 2/3 cup milk and butter, heating slowly until liquid is warm and butter is melted. Pour the milk into the dry ingredients and beat 125 strokes with a wooden spoon. Add eggs and 1/2 cup flour or enough to make a thick batter. Beat vigorously for 2 minutes. Stir in enough flour to make a ball of dough that draws away from the sides of the bowl.
- Turn out onto a floured board and knead for about 10 minutes, working in additional flour to overcome stickiness. Place the dough in a greased bowl, turning to grease the top. Cover tightly with plastic wrap and put in a warm, draft-free place until doubled in bulk, about 1 hour.
- Meanwhile, combine the fruit, nuts, and anise seed.
- Punch down the dough and return it to a lightly floured board. Knead in the fruit mixture, keeping the syrupy pieces dusted with flour until they are worked into the dough. Divide the dough in half.
- Carefully roll each piece into a 24-inch rope--the fruit and nuts will make this slightly difficult. Loosely twist the two ropes together and form a ring on a greased baking sheet. Pinch the ends together well. Brush the dough with melted shortening. Push aside the twist to make a place for each egg. Push eggs down carefully as far as possible. Cover the bread with wax paper and let rise in a warm, draft-free place until doubled in bulk, about 1 hour.
- Bake the bread in a preheated 350 degree F (175 degrees C) oven for about 35 minutes or until a toothpick inserted in a twist comes out clean. Place on a wire rack to cool.
- Once the bread is cool, drizzle the icing on top between the eggs, and decorate with colored sprinkles. To make icing: mix together confectioners' sugar, 1 tablespoon whole milk, and vanilla.
Nutrition Facts : Calories 654.6 calories, Carbohydrate 100.5 g, Cholesterol 251 mg, Fat 20.8 g, Fiber 3.3 g, Protein 17.1 g, SaturatedFat 6.1 g, Sodium 564.2 mg, Sugar 34.9 g
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
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
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