Friday, February 29, 2008

Easter Bread

I figured that I should post this recipe before Easter. I got this recipe from Karen who got it from Grama Brezden. In the old world, Easter bread was baked in a tall cylindrical pan and would form a tall upright loaf with a domed top. The top is similar to the onion dome tops of eastern European churches. Until just a few years ago I baked this bread in aluminum coffee cans. Even if you still have some aluminum coffee cans around, don't bake in them. The solder breaks down when you bake in them and lead leaches into the bread. If you bake in them more then once, it leaches even more lead. Unless I can come up with a tall cylindrical alternative, I plan on just making a round loaf shape. That's what Kristy did last year. This makes several (don't know how many) loaves of bread. You're friends and family will love you at Easter. I'll update when I make this bread again. My mom loves it toasted.

You may want to see my post on bread baking basics.



One saffron package

1 pint boiling water

8-10 egg yolks

2 cups sugar

Handful salt

1/2 cup melted butter

2 pkgs. Yeast

1 cup water

2 cups milk

1 pint cream

1 cup water

17 cups flour (this is an approximation)

2 cups raisins (optional)(or a mix of raisins, golden raisins, dried cranberries and currents)

1. One saffron package to 1 pint boiling water. Mix and set overnight. Strain in morning.

2. Lightly beat the egg yolks and add 8-10 egg yolks to the cooled saffron water.

3. Proof the yeast in 1 cup of warm (105-115 degrees) water. Mix: 2 cups sugar, handful salt, 1/2 cup melted butter, and the yeast and water mixture, 2 cups milk, 1 pint cream (scalded, cooled), 1 extra cup water.

4. Add egg yolks and saffron and water mixture.

5. Add about 17 cups flour. Karen adds about 2 cups at a time, mixing and then kneading each time until it's not sticky.

6. Knead in 2 cups raisins or mixed fruit.(if using)

7. Let rise once, knead again

8. Shape into loaves and place on greased cookie sheets let the loaves rise. I think the loaves should rise until double in bulk, but I'm not positive. (Original instructions were: Grease coffee can. Fill coffee can 1/3 full with dough. Let rise to top.) Bake at 350 for about 45 minutes. Bread is done when a thermometer inserted into the bottom center of the loaf reads 205-215 degrees. You can frost top with a mixture of milk and powdered sugar. It won’t stay fresh as long if frosted. This recipe goes stale quickly. Use leftovers for french toast.

1 comment:

Kristy said...

hmm, i'm trying to remember... i think maybe i halved the recipe and got two nice sized round loaves?