Friday, April 1, 2011

Easter Bread

This is a traditional type breakfast bread but some have never known what type of bread dough to use nor how it works. Here it is!! Enjoy.

Sweet Dough for Easter Braid
2 Tbs. yeast
1 cup milk
1/2 cup honey or Xagave (click here)
1 stick of butter
2 tsp vanilla
1 tps. salt
2 eggs
1 tsp. grated lemon peel (I usually leave this out)
5-6 cups white wheat flour (Click here)

Heat to 110 degrees milk, xagave, butter, vanilla, and salt in a sauce pan. Put heated liquids in Bosch Universal mixer and mix/add eggs, and lemon peel. On speed 1, add yeast and whole wheat flour. Knead 8 minutes. Cover and let double in size (about 1/2 hours.) Note: the dough will be heavy. Use the cutter/scraper (click here) to divide the dough into 3 portions. Roll each dough ball into a rope shape. Braid rope parts and form into a wreath. Poke the colorful boiled Easter eggs into the gaps. About 4 eggs is max you would want to add. You can use a white egg wash over the raw dough. Let rise. Bake 350 degrees 45 min. or until golden brown.

I have shared this sweet dough before in the form of a Christmas wreath and a Christmas Tree. Here you can use the same sweet dough recipe to make an Easter bread. It is so fun and colorful and perfect for a festive meal.

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