Happy Easter! {2}
Now I realize that this is a day late- but better late than never!
This past weekend was spent in floury flurry as I baked and cooked for Sunday dinner. As is usually the case, I was in charge of dessert and bread for our holiday gathering. Being both a professional baker and avid recipe collector, I used this weekend to try out some recipes I’d been holding on to for a while; all which were met with positive reviews. The recipe and following pictures were the result of my baking a Portugese Easter Bread. While typical Easter breads are generally made with a sweetened white bread recipe , I decided to switch things up this year and try something different. The result was a softer sweeter and more tender bread. ( Any left over bread makes GREAT French Toast),
Below you will see the most important steps in the process so that you will know just what each distinct phase of the bread making should look like.
Portuguese Easter bread (makes 1 round braided loaf – I doubled the recipe to feed a large party)
What you will need:
2/3 C milk, warmed to 95 degrees
1 pkg. active dry yeast
3 Tbl. soft butter
1/4 C sugar
1 tsp. salt
2 eggs
1/2 tsp. vanilla
2 1/2 C all purpose flour (approximately)
1 egg beaten with 1 Tbl. water for egg wash
3 or 4 dyed eggs, uncooked
Directions:
1. Stir the yeast into the warm milk. Set aside.
2. Using the paddle attachment of a stand mixer, blend butter, sugar and salt just to combine.
3. Add eggs, 1 at a time, then vanilla.
4. Add milk and yeast.
5. Mix in half of the flour, then change to the dough hook attachment, and add the remaining flour. Mix approximately 2 minutes, then adjust the consistency of the dough with more flour or milk to make a soft, elastic, tacky dough. Mix approximately 6 – 7 minutes until the dough is smooth and elastic.
6. Form the dough into a ball, place it in a lightly oiled bowl and turn the dough to coat it with oil. Cover with plastic wrap, let it rise in a warm place until it has doubled in volume. When the dough is lightly pressed with a finger, a dent will remain in the dough. This will take 1 to 1 1/2 hours.
7. Punch the dough down. Divide it into 3 equal pieces. Form the pieces into balls. Cover with plastic wrap, and allow the dough to rest 15 minutes.
8. Roll each piece of dough into a long strand, about 20″ long. Loosely braid the 3 strands as you would for braiding hair.
9. Form a ring, connect the ends of the braid by pressing the ends of the dough together. Place on a baking pan lined with parchment paper. Brush egg wash onto the ring. Nestle the dyed eggs into the dough, in between the braided strands.
10. Cover with a large inverted bowl. Place the loaf in a warm place and let rise until almost doubled in bulk, approximately 45 minutes to 1 1/2 hours.
11. Remove the bowl, brush the loaf again with eggwash. Bake in a preheated 350 degree oven approximately 35 to 40 minutes, until golden, and the internal temperature registers 195 degrees when taken with an instant read thermometer.
If you want a soft crust, lightly brush melted butter immediately onto the hot bread.
Check in tomorrow for the next installment of the Sunday dinner meal!
I have loved baking and cooking since I was a child. I studied foods and nutrition in college, but my secret desire was to own my own restaurant. Participation in a culinary program landed me jobs in several upscale restaurants, where I discovered my passion for baking and pastries. In 1981 I opened my bakery, Tarts and Truffles, in Sacramento, CA. Realizing a need for trained, knowledgeable bakers, I began teaching baking classes in the culinary arts program at American River College in 1990. I hope you will find my interest in high quality baking reflected in every product we sell.
