Easter Loaf Recipes

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

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.

MIDDLE EASTERN MEAT LOAF

Steps:

• Preheat oven to 425 degrees.
• In a bowl, thoroughly combine the ground beef and the lamb. In a separate bowl, beat the eggs. Stir in the milk and oats. Pour into the meats. Mix thoroughly.
• Add all other ingredients except melted butter. Mix well.
• Shape mixture into an oval loaf and place in a roasting pan. Drizzle with melted butter and bake for 1 hour. Serve with sauce.
• In a skillet, heat the butter. Add the onions, green pepper and bay leaf and saute until onion is translucent and limp, about 5 to 10 minutes.
• Add the remaining ingredients, except tomato paste and parsley, breaking the tomatoes into small pieces as you add them. Simmer for 30 minutes, or until sauce begins to thicken.
• Add the tomato paste and stir well. Cook 15 minutes. Add the parsley, stir well. Serve over Middle Eastern Meat Loaf.

EASTER LOAF

Steps:

• Preheat the oven to 180 C/ 170 C fan oven/ Mk 5. Line a 2lb/ 900g loaf tin with baking parchment.
• Beat together sunflower spread and sugar until light and creamy. Stir in egg and milk gradually, alternating with a spoonful of flour.
• Fold in remaining flour, the cornflour and the baking powder. Fold in Jordans Country Crisp Chocolate.
• Spoon half of the mix into the prepared loaf tin. Add the marzipan, then the remaining cake mix. Bake for 50 minutes, or until a skewer comes out clean when inserted.
• Leave in the tin to cool slightly while you melt the chocolate for the topping. Melt the chocolate over a pan of simmering water, or in the microwave.
• Stir the boiling water into the sugar, and then stir all into the chocolate. Set the cake on a rack, and spoon over the chocolate icing. Spoon over the Jordans Country Crisp Chocolate, and press into the chocolate icing.
• Leave to cool completely for about 2 hours, before slicing.

VELIKONOCNI SEKANINA- EASTER LOAF

Steps:

• Combine all ingredients and stir thoroughly.
• Pour into greased 8" x 8" pan.
• Bake 45 minutes to 1 hour at 300 degrees.
• Cut into squares.
• Serve warm with celery sticks, or cold with mustard for snacking.