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.
SWEET BRAIDED EASTER BREAD
Delicious egg bread made with eggs, orange zest, and anise egg wash for an "eggstra" special flavor! A slightly sweet bread good by itself or toasted, especially with coffee or tea. You can even use it for French toast or bread pudding. I make this every year for my family at Easter. A special treat they look forward to once a year! The colored eggs are great fun too and add to your holiday decor.
Provided by Sandis Take
Categories Bread Yeast Bread Recipes Egg
Time 3h35m
Yield 12
Number Of Ingredients 14
Steps:
- Combine milk, oil, salt, orange extract, 2 eggs at room temperature, sugar, orange zest, 4 cups of flour, and yeast in a bread machine, in that order. Set to Dough cycle and start the machine; be sure to peek inside while dough is mixing and add additional flour as needed to create a soft, but not wet, dough.
- Transfer dough to an oiled bowl and let rise until doubled in size, about 1 hour.
- Meanwhile, bring a pot of water to a boil over medium-high heat. Reduce heat to a rapid simmer and add 4 whole eggs to soft boil. Continue to simmer for 6 minutes. Remove from heat and transfer eggs to a bowl of ice water to cool quickly.
- Punch risen dough down and turn onto a floured surface. Divide into 3 even pieces. Roll each piece to form about a 1 1/2-inch thick rope that is 12 inches long. Take the pieces and braid them together, pinching the ends. Loop into a circle and pinch the ends to close. Place on a baking sheet lined with parchment paper. Align boiled eggs evenly about the braid and push in gently, about 1/3 of the way down. Cover and let rise again, about 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine remaining room temperature egg, 2 tablespoons water, and anise extract in a bowl for egg wash. Brush braid with the egg wash, being careful not to get any on your boiled eggs or while baking they will have cooked wash on them and won't dye nicely.
- Bake in the preheated oven, switching between another parchment-lined baking sheet every 10 minutes throughout baking time to prevent the bottom from getting too dark, until browned, about 30 minutes. Remove from the oven and let cool thoroughly, 20 to 30 minutes.
- Paint your eggs on the bread with liquid food dye. Be careful not to drip on the bread. Let dry, about 10 minutes. Brush bread with anisette liqueur and let dry before serving, about 5 minutes more.
Nutrition Facts : Calories 315 calories, Carbohydrate 45.3 g, Cholesterol 105.5 mg, Fat 10.1 g, Fiber 1.6 g, Protein 9.1 g, SaturatedFat 2.4 g, Sodium 147.5 mg, Sugar 12.6 g
EASTER "BASKETS" BREAD
This recipe has been passed down from generations of my family. We have it every year during this time, its a sweet bread that is great for breakfast.
Provided by Jennifer Iadevaia
Categories Yeast Breads
Time 2h20m
Yield 8 "Baskets"
Number Of Ingredients 9
Steps:
- In a large bowl throughly mix 2 cups flour, sugar, salt and undissolved Fleischmann's Active Dry Yeast.
- Combine milk, water and Fleischmann's Margarine in a saucepan.
- Heat over low heat until liquids are very warm (120 F- 130 F).
- Margarine does not need to melt.
- Gradually add liquids to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
- Add 3 eggs and 3/4 cup flour.
- Beat at high speed 2 minutes, scraping bowl occasionally.
- Stir in enough additional flour to make a soft dough.
- Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes.
- Place in greased bowl, turning to grease top.
- Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
- Punch dough down; turn out onto lightly floured board.
- Divide dough into 8 equal pieces.
- Take about 1/4 of each piece and set aside.
- Shape larger pieces into round balls.
- On greased baking sheets, press large pieces of dough down into circles, about 1/2 inch thick.
- Place a hard-cooked egg in center of each.
- Divide each of the remaining 8 pieces of dough in half.
- Shape each into 2 ropes, cross in an"X" over each egg and tuck underneath dough.
- Cover; let rise.
- Keep free from draft, until doubled in bulk.
- Sprinkle"baskets" with colored nonpareils.
- Bake at 350 F degrees for 20 to 25 minutes.
- Remove from baking sheets and serve cooled with whipped butter or jelly.
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 "EGG" BREAD
My grandmother used to make Easter Egg breads, but she used to make small individual braided "baskets" with an egg nestled in the center under the handle. This recipe is very similar to hers, but makes one large loaf instead. This recipe is from the April 1983 issue of Good Housekeeping magazine. Prep time includes 3 hours rising time.
Provided by Dee514
Categories Yeast Breads
Time 4h30m
Yield 1 Loaf
Number Of Ingredients 12
Steps:
- In a large bowl, mix together 1 cup flour, sugar, salt and yeast.
- Heat butter and milk to 125°-130°F.
- With mixer on low, beat warm liquid into flour mixture until well blended.
- Increase speed to medium and continue beating for 2 minutes.
- Beat in 2 eggs, 1 egg white and 1/2 cup flour.
- Continue beating for 2 more minutes.
- By hand, stir in lemon peel and 1 to 1 1/4 cups flour.
- Place dough on a lightly floured board, and knead for about 5 minutes adding about 1/2 to 1 cup flour while kneading.
- Shape dough into a ball and place in a well greased (buttered) bowl, turn dough to grease the top.
- Cover and let rise in a warm draft free place until doubled (about 1 1/2 hours).
- Punch down dough, turn on to a lightly floured board, divide dough in half and allow it to rest for 15 minutes.
- Grease a large round pizza pan or cookie sheet.
- To shape the dough into ropes without stretching it, hold a dough half in both hands and gently"shake" it (don't pull it) into a rope.
- Place the ropes of dough side by side on the pan and turning the pan as you work, loosely twist the ropes into a ring forming 5"nests" for the colored eggs.
- Cover, and let rise again until doubled (about 1 1/2 hours).
- Preheat oven to 350°F.
- Carefully insert the raw colored eggs into the"nests" by gently spreading the dough apart to make space (its best not to let the raw eggs touch the pan, it causes them to crack).
- Beat the egg yolk with 1 teaspoon water and brush dough with egg wash.
- Bake bread about 30 minutes or until deep golden brown.
- Carefully slide bread off the pan on to a wire rack, and let cool.
- Note: The colored raw eggs end up being"hard cooked.
- ".
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
More about "easterbasketsbread recipes"
61 EASTER CAKE AND BREAD RECIPES | EPICURIOUS
From epicurious.com
Estimated Reading Time 8 minsPublished 2016-03-21
- Easter Egg Cake with Strawberry Frosting. This Easter cake tastes like a strawberry malted milkshake. The white chocolate nest? That just makes it irresistible.
- Easter Bread. Use up those dyed eggs with this pretty braided bread, traditionally served at Italian and Greek Easter celebrations. Get This Recipe.
- Lemon and Lime Battenberg. This is a unique and slightly peculiar British cake; you'd be hard pressed to find another baked good with the same psychedelic squares and level of geometric satisfaction.
- Lemon Blossom Cupcakes. Lemon cupcakes combined with lemon–cream cheese frosting make for a dozen desserts, each with a full blast of citrus flavor. Get This Recipe.
- Orange Sweet Rolls. These thinly rolled pastries are a burst of sunshine, made with both orange zest and juice for full, sweet citrus flavor. Get This Recipe.
- Buttery Pull-Apart Dinner Rolls. Garlic–brown butter makes these exceptional rolls fragrant and delicious, and a portion of cooked dough mixed into the batter keeps them supple.
- Lemon Cake with Fruit. Whatever fruit you have on hand—pears, berries, figs, grapefruit—will fare beautifully in this sheet cake, which is as good for Easter breakfast as it is dessert.
- Classic Carrot-Coconut Cake. Two great Easter cakes—coconut cake and carrot cake—are even better when combined into one two-layer stunner. Get This Recipe.
- Italian Easter Bread. This Italian sweet yeast bread must be prepped in stages, so you'll want to start it the day before Easter Sunday. If you can't find the traditional dove-shaped paper mold, you can bake it in a springform pan.
- Vanilla-Buttermilk Sheet Cake with Raspberries and Orange Cream-Cheese Frosting. A little orange juice (and zest) wakes up the icing of this crowd-pleasing cake with sweet citrus flavor.
EASTER BREAD RECIPES | ALLRECIPES
From allrecipes.com
SIMPLE EASTER BREAD, EASY EASTER BREAD RECIPE | JENNY CAN COOK
From jennycancook.com
DIY EDIBLE BRAIDED BREAD EASTER BASKET - FABARTDIY.COM
From fabartdiy.com
EASTER BREADS RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
ITALIAN EASTER BREAD RECIPE - SWEET BREAD | KITCHN
From thekitchn.com
EASTER BREAD BASKET - RECIPES FROM NYT COOKING
From cooking.nytimes.com
BRAIDED EASTER BREAD RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
EASTER BREAD RECIPES - THE SPRUCE EATS
From thespruceeats.com
10 AUTHENTIC EASTER BREAD RECIPES FROM EASTERN EUROPE
From thespruceeats.com
21 TRADITIONAL EASTER BREAD RECIPES - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
24 EASTER BREADS | EASTER CAKE RECIPES - FOOD.COM
From food.com
60 STUNNING EASTER BREADS | TASTE OF HOME
EASTER BREAD RECIPE | BON APPéTIT
From bonappetit.com
EASY GREEK EASTER BREAD RECIPE (VIDEO) | THE MEDITERRANEAN DISH
From themediterraneandish.com
EASY EASTER BREAD RECIPE - MUNCHKIN TIME
From munchkintime.com
OUR 14 BEST EASTER BREAD RECIPES, INCLUDING HOT CROSS …
From chatelaine.com
NATURAL EASTER EGG BREAD BASKET | CRAFTYBAKING | FORMERLY BAKING911
From craftybaking.com
BEST EASTER BREAD RECIPES - THE BREAD SHE BAKES
From thebreadshebakes.com
BRAIDED EASTER BREAD | KITCHEN STORIES RECIPE
From kitchenstories.com
EASTER BREAD RECIPES | MYRECIPES
From myrecipes.com
BEST EASTER BREAD RECIPE - HOW TO MAKE EASTER BREAD
From delish.com
EASTER BREAD RECIPES - BETTYCROCKER.COM
From bettycrocker.com
THE BEST OF EASTER BAKING - BAKE FROM SCRATCH
From bakefromscratch.com
9 SWEET EASTER BREAD RECIPES TO BAKE AT HOME - PASTRY CHEF ONLINE
From pastrychefonline.com
EASTER BREAD BAKING IDEAS - THEBREADSHEBAKES
From thebreadshebakes.com
6 EASY EASTER BREAD RECIPES FROM AROUND THE WORLD - COUNTRY LIVING
From countryliving.com
BRAIDED EASTER BREAD RECIPE - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
26 EASTER BREAD RECIPES - HOW TO MAKE EASTER BREAD AND BISCUITS
From goodhousekeeping.com
7 DELIGHTFUL EASTER BREAD SHAPES TO BAKE – TIP JUNKIE
From tipjunkie.com
TOP 10 EASTER BREAD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
16 EASY EASTER BREAD RECIPES — BEST EASTER BREADS 2020
From womansday.com
EDIBLE, BREAD DOUGH EASTER BASKETS: A FUN EASTER CRAFT
From kitchensurfing.com
BEST EASTER BREAD RECIPES | BETTER HOMES & GARDENS
From bhg.com
BRAIDED BREAD RECIPE {SWEET BRAIDED EASTER BREAD ... - PLATED …
From platedcravings.com
EASTER BREAD - JO COOKS
From jocooks.com
EASTER EGG BREAD - BAKING A MOMENT
From bakingamoment.com
EASTER BREAD - THESTAYATHOMECHEF.COM
From thestayathomechef.com
RICH, EGGY, SWEET: 15 EASTER BREADS FROM AROUND THE WORLD
From thekitchn.com
MINI BRAIDED EASTER BREAD RECIPE - COOKING LSL
From cookinglsl.com
17 BEST RECIPES FOR YOUR EASTER BREAD AND PASTRY BASKET
From foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love