Lemon Thyme and Ginger

Celebrate with Sweet Easter Bread

Celebrate with Sweet Easter Bread recipe

In many cultures, bread is symbolic for life and sustenance. If there is bread in the house, no one will go hungry. Bread has symbolic meanings in different religions as well. Throughout Europe, Easter bread symbolizes new life and served at breakfast on Easter morning. The history of Easter bread goes back hundreds of years and is enjoyed during a meal at the end of Lent.

Print

Sweet Easter Bread

This is a delicious bread perfect for any breakfast. It is lightly sweet with hints of orange zest and fennel pollen. The eggs will cook perfectly in the oven with the bread for an extra bonus. Recipe is slightly adapted from Bon Appetit, April 2012. Recipe by Melissa Roberts
Prep Time 3 hours
Cook Time 25 minutes
Total Time 3 hours 25 minutes
Servings 1 , 12- 16 inch loaf
Author Ginger

Ingredients

For the Dough

  • 2/3 cup / 150ml whole milk
  • 5 Tbs / 70g granulated sugar- divided
  • 1 3/4 tsp / 1/8oz / 6g active dry yeast
  • 2 large eggs room temperature
  • 2 3/4 cups / 405 g all-purpose flour
  • 1 tsp / 3 g Kosher salt
  • 1/2 cup 10 stick / 113g unsalted butter, melted
  • 1 Tb / 23 g melted butter
  • Finely grated zest of 1 orange optional
  • 1/2 tsp of ground anise or fennel pollen optional
  • Poppy Seeds for decorating optional
  • 1 egg plus 2 teaspoons of water mixed (for egg wash)

For the decorative eggs

  • 5-6 large eggs
  • Food coloring of your choosing

Instructions

Make the Dough

  1. Heat the milk in a 2-cup microwave safe glass measure in the microwave until the milk reaches 110-115F (43-46C). (Can also heat the milk on the stove in a small sauce pan). Start at 30 seconds and check the temperature of the milk and add 10 seconds until you reach the desired temperature. You do not want it hotter than 115C because the higher temperature will kill the yeast.
  2. Gently stir in 1 tablespoon (13g) of the sugar, and the yeast into the milk. Let it sit for 5 minutes. The milk should get foamy from the yeast. (If the milk does not get foamy your yeast is not active).
  3. Melt the butter and let cool.
  4. Whisk the eggs into the milk and add the cooled melted butter.
  5. In the bowl of a stand mixer, add the remaining 4 Tb (58g) sugar, all-purpose flour, and Kosher salt, orange zest (optional), and ground anise or fennel pollen (optional). Mix together with a whisk or fork to get the ingredients evenly combined. Attach the bowl to the stand mixer fitted with a dough hook.
  6. On low speed, add the milk mixture to the flour mixture and mix to get the ingredients combined. Stop and scrape the bowl when necessary. About one minute. Turn the speed up to medium high and mix for 5 minutes until the dough gets soft and silky.
  7. Brush the insides of a medium mixing bowl with the remaining half tablespoon of melted butter. Add the bread dough into the bowl and butter the tops and sides of the dough with the remaining butter. Turn the dough around in the bowl to get a good coating of butter all over it. Cover with plastic wrap and let sit on the counter in a warm spot until it doubles in size, for 1 1/2 hours up to 2 hours.
  8. The dough can be made ahead up to the point of the first rising. Refrigerate the dough, then when ready, rest the dough at a warm spot on the counter and let it rise for 2 1/2 hours.

Color Eggs

  1. Color your eggs according to the directions of your food coloring. You do not need to hard boil the eggs first, just be careful not to crack any eggs while you are coloring them. The eggs will cook in the oven while the bread is baking. Refrigerate your decorated eggs until you are ready to use them.

Assemble the bread

  1. Line a large sheet pan with parchment paper and set aside.
  2. After the dough has doubled in size, punch it down and divide the dough into three equal pieces.
  3. Lightly sprinkle flour over your work surface and dust your hands with flour.
  4. Roll each piece of dough into long tapered ropes about 16 inches (41cm) long. If your dough is springing back and not lengthening, cover the strands with a clean kitchen towel and let it rest for 10 minutes.
  5. Arrange the strands lengthwise across the sheet pan and pinch the top of the strands together. Loosely braid the dough. Drape the outer left strand over the middle strand, then drape the outer right strand over the (new) middle strand. Repeat alternating the left and right outer strands until you are at the bottom. Pinch the bottom strands together and secure. Tuck the eggs between the braided strands down the middle of the bread. The eggs will slide out if they are too close to the sides of the bread. Loosely cover the bread with plastic wrap or clean kitchen towel and let the bread rise for 45 min - 1 hr. The bread will puff up but not double in size.
  6. Meanwhile, arrange the oven rack to the middle position, and if you have a baking stone place it on the middle rack. Pre-heat the oven to 350F/ 175C/ Gas Mark 4. When baking bread, I like to preheat my oven for an hour. I believe the temperature is more even and accurate.
  7. After the final rise, whisk together one egg with 2 tsp water and brush the bread with the egg wash. Avoid getting the egg wash on the eggs. Sprinkle with poppy seeds, if using, and place the sheet pan with the bread on the middle rack in your oven. Bake for 20 - 25 minutes or until the internal temperature is 190F (88C).
  8. Take the bread out of the oven and slide it with the parchment paper onto a cooling rack. After 5 minutes remove the parchment paper. Can be served warm or room temperature.
  9. The bread can be made the night before serving for breakfast, 8 hours in advance. After 8 hours, the eggs might start to turn bad. The bread will be fine for a couple of days, but not the eggs.

© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Share this:

Like this:

Like Loading...
0
Shares
Tags: , , , , , , , ,

3 Comments

  1. Perrin Smith

    April 15, 2017 at 8:18 am

    This looks So Fun!! What a cool recipe!

    Reply
    • Ginger

      April 17, 2017 at 3:22 pm

      Thanks Perrin. It is really a delicious and delicate bread. I had a lot of fun making it.

      Reply
    • Ginger

      April 17, 2017 at 10:25 pm

      Thanks Perrin. It is a really delicious bread and a lot of fun to make.

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Food Blog Theme from Nimbus
Powered by WordPress

%d bloggers like this: