Braided Easter Bread RecipeOrigin: European Period: Traditional |
IngredientsThere are many versions of this classic Easter bread, which is also known as 'Easter Crown Bread'. This recipe is for the simplest version, which is a plain bread studded with eggs. Other versions have flavourings, typically candied peel and aniseed.
500g plain flour, divided 
Braided Easter Bread Preparation:Method:In a large bowl, combine 200g of flour with the sugar, salt and yeast; stir well. Combine the milk and butter in a small saucepan and heat until milk is warm and butter has softened but not melted. Gradually add the milk and butter to the flour mixture, stirring constantly. Add two eggs and a further 100g flour and beat well. Add the remaining flour about 70g a time, stirring well after each addition. When the dough has pulled together and is firm, turn it out onto a lightly-floured surface and knead until smooth and elastic (about 8 minutes). Lightly oil a large bowl, tip the dough into this and turn it to coat with oil. Cover with a damp cloth and allow to rise in a warm place until doubled in volume (about 1 hour). Knock the dough back and turn it out onto a lightly-floured surface. Divide the dough into two equal size rounds; cover and allow to rest for 10 minutes. Roll each round into a long sausage shape about 90cm long and 4 cm thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five coloured eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough. Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place the loaf in a warm place and allow to rise until doubled in bulk (about 45 minutes). Brush the risen loaf with melted butter then place in an oven pre-heated to 170°C and bake for between 50 to 55 minutes, our until the bread is golden and sounds slightly hollow when tapped. Find more Easter Recipes Here |
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