Easter Bread With Citrus Spoon Sweet From Corfu Recipes

GREEK EASTER BREAD

Steps:

• Pour 1/3 cup water that is hot to the touch (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. Cover with a towel and set aside until bubbly, 5 to 10 minutes (depending on the temperature of the room).
• Meanwhile, heat the milk in small saucepan over medium heat until bubbles start to form around the edges, about 6 minutes. Remove from the heat and stir in the butter, remaining sugar and salt. Set aside to cool, about 5 minutes.
• Using the paddle attachment, stir the milk mixture into the yeast mixture. Stir in the 2 beaten eggs. Gradually mix in the remaining flour, fennel seed and almond extract, 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).
• Remove the dough from the bowl and place on a lightly floured surface. Knead, adding more flour as needed, until the dough is as smooth as a baby's bottom, about 5 minutes.
• Put in a lightly buttered bowl, cover and place in a warm spot to rise until doubled in size, about 1 1/2 hours.
• Punch down the dough.
• Lightly flour a work surface. Place the dough on the surface and cut into three equal parts. Gently roll out each piece into a 16-inch-long rope. Line a wide-lipped cookie sheet with parchment paper. Transfer the ropes to the prepared sheet. Press the ropes together at one end and braid loosely. Arrange the braid in a circle. Press the ends of the dough together. Gently stretch the circle to make it 10 inches across and the hole in the middle 3 1/2 inches across. Cover and let rise until doubled in size, about 1 hour.
• Rub the eggs with a little vegetable oil, and then buff with a paper towel. Gently press the eggs into the dough, evenly spaced. Cover and set aside until doubled in size, about 1 hour.
• Preheat the oven to 350 degrees F. Brush the bread with the remaining beaten egg. Bake until the loaf is dark golden brown and sounds hollow when tapped, about 45 minutes. Cool about 30 minutes before slicing.

EASTER BREAD

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

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.

EASTER BREAD

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.