Babka bread
"Orange zest and raisins make this Polish
Easter bread a special treat."
Original recipe yield: 2 loaves.
INGREDIENTS:
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
8 cups all-purpose flour
3 eggs
4 eggs, separated
1 cup white sugar
2 cups milk
1 tablespoon grated orange zest
1 cup butter, melted
1 cup raisins
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DIRECTIONS:
In a small mixing bowl, dissolve the yeast in
the warm water. Let stand until creamy, about
10 minutes.
In a large bowl, combine the yeast mixture, 2
cups of the flour, the whole eggs, egg yolks,
sugar, milk and orange zest; mix well. Add the
remaining flour, 1 cup at a time, until the dough
comes together. Turn the dough onto a lightly
floured surface and knead until smooth and supple,
about 5 minutes.
Flatten the dough out with your hands and smear
1/3 cup of the butter on the dough. Fold up the
dough and knead gently to incorporate the butter
into the dough. Repeat this twice until all of
the butter is incorporated. Use the same method
to incorporate the raisins.
Lightly oil a large mixing bowl. Place the dough
in the bowl and turn the dough to coat with oil.
Cover with a damp cloth and let stand in a warm
place until doubled in volume; about 1 hour.
Preheat oven to 350 degrees F(175 degrees C).
Turn the dough onto a lightly floured surface
and divide into two equal size pieces. Form each
piece into a loaf and place them in two lightly
greased 9x5 inch loaf pans. Cover with a damp
cloth and let rise until doubled, about 40 minutes.
Brush the tops of the loaves with egg whites and
bake at 350 degrees F(175 degrees C) until the
top of the loaves are golden and the bottom of
the loaves sound hollow when tapped, about 30
to 40 minutes.
holiday recipes contd.
Braided
Easter Egg Bread
"This decorative Easter bread has whole eggs
baked into it! Do not cook the whole eggs, as
they will bake at the same time that the bread
does. The eggs can also be dyed for extra color."
Original recipe yield:
1 - 1 pound loaf.
INGREDIENTS:
2 1/2 cups all-purpose flour, divided
1/4 cup white sugar
1 teaspoon salt
1 (.25 ounce) package active dry yeast
2/3 cup milk
2 tablespoons butter
2 eggs
5 whole eggs, dyed if desired
2 tablespoons butter, melted
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DIRECTIONS:
In a large bowl, combine 1 cup flour, sugar, salt
and yeast; stir well. Combine milk and butter
in a small saucepan; heat until milk is warm and
butter is softened but not melted.
Gradually add the milk and butter to the flour
mixture; stirring constantly. Add two eggs and
1/2 cup flour; beat well. Add the remaining flour,
1/2 cup at a time, stirring well after each addition.
When the dough has pulled together, turn it out
onto a lightly floured surface and knead until
smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the
bowl and turn to coat with oil. Cover with a damp
cloth and let rise in a warm place until doubled
in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly
floured surface. Divide the dough into two equal
size rounds; cover and let rest for 10 minutes.
Roll each round into a long roll about 36 inches
long and 1 1/2 inches thick. Using the two long
pieces of dough, form a loosely braided ring,
leaving spaces for the five colored eggs. Seal
the ends of the ring together and use your fingers
to slide the eggs between the braids of dough.
Preheat oven to 350 degrees F (175 degrees C).
Place loaf on a buttered baking sheet and cover
loosely with a damp towel. Place loaf in a warm
place and let rise until doubled in bulk, about
45 minutes. Brush risen loaf with melted butter.
Bake in preheated oven for 50 to 55 minutes, or
until golden.
holiday recipes contd.
Julia's
Hot Cross Buns
"I adapted this for a bread machine from
an old recipe. We always have these on Easter
morning."
Original recipe yield:
15 rolls.
INGREDIENTS:
3/8 cup milk
3/8 cup water
1 egg
1 teaspoon salt
1/3 cup white sugar
4 tablespoons margarine
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon orange zest
3 cups bread flour
1 1/2 teaspoons active dry yeast
1/2 cup raisins (optional)
3/4 cup confectioners' sugar
1 tablespoon water
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DIRECTIONS:
Place milk, 3/8 cup water, egg, salt, white sugar,
butter or margarine, cinnamon, nutmeg, peel, bread
flour, yeast, and raisins in the pan of the bread
machine. Select the Dough setting, and Start.
Form into 15 rolls. Place into a greased 13 x
9 inch pan. Let rise for one hour.
Bake at 375 degrees F (190 degrees C) for 20 to
25 minutes. Cool.
Make icing with confectioners' sugar and 1 tablespoon
water. Drizzle over buns in the shape of cross.
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