EASTER EGG BREAD RECIPE RECIPES
ITALIAN EASTER BREAD (ANISE FLAVORED) RECIPE | ALLRECIPES
Growing up, this was the best treat of Easter morning (and still is)! One bite of this light, fluffy, sweet bread and you're twelve years old again! Bakery quality in two hours. Try this South Philly Italian tradition and keep the heritage alive...Buona Pasqua a Tutti!
Provided by LadyAnna123
Categories Breakfast and Brunch Breakfast Bread Recipes
Total Time 2 hours 0 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Mix 1 cup of flour with sugar, salt, and yeast in a bowl, stir well. Place milk and anise extract into a small saucepan over low heat, and warm to about 110 degrees F (43 degrees C). Make a well in the center of the flour mixture with your hand, and pour in the milk mixture; swirl with your hand in a circular motion to combine the flour mixture with the milk mixture. Mix in butter and eggs, one at a time, then mix in remaining flour until dough begins to pull together.
- Turn the dough out onto a floured work surface, and knead until soft but elastic, about 8 minutes. Cover with a damp cloth, and let dough rest for 10 minutes; cut dough into halves.
- On floured work surface, roll each half into a ball, then shape the balls into 2 long pieces, about 1 1/2 inches thick and 18 to 20 inches long. Pinch the 2 top ends together, and loosely twist the pieces to form a twisted loaf; pinch the bottom ends together, and tuck the two ends underneath the loaf. (Alternately, form the twist into a ring, and pinch the ends together.)
- Grease a baking sheet, lay the loaf onto the prepared sheet, and cover with a damp towel; let rise until doubled, about 1 hour. Brush loaf with beaten egg, and sprinkle with colored decorating dragees.
- Preheat oven to 350 degrees F (175 degrees C). Bake the decorated loaf in the preheated oven until golden, 20 to 25 minutes. Watch closely towards the end of the baking time that the bread does not begin to burn. Transfer to wire rack immediately after baking to cool.
Nutrition Facts : Calories 211.5 calories, CarbohydrateContent 35.4 g, CholesterolContent 63.2 mg, FatContent 4.6 g, FiberContent 1.2 g, ProteinContent 6.6 g, SaturatedFatContent 2.2 g, SodiumContent 287.9 mg, SugarContent 6.6 g
A NUMBER ONE EGG BREAD RECIPE | ALLRECIPES
This makes all other egg breads look weak. I learned the recipe from two older ladies in Hawaii. This makes the best bread pudding and french toast imaginable. Try cutting it in chunks and dipping it in fondue---WOW!
Provided by Kevin Ryan
Categories Bread Yeast Bread Recipes Egg Challah Recipes
Total Time 3 hours 20 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 1 braided loaf
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in water. Stir in the yolks, 3 eggs, oil, sugar, and salt. Add about 3-1/2 cups of flour to make a sticky dough.
- Turn dough out onto a lightly floured surface. Knead with remaining flour until smooth and elastic, about 7 minutes. Place in a well oiled bowl, and turn to oil the entire surface of the dough. Cover with a damp cloth. Place in a warm place until double in size, about 1-1/2 hours.
- Punch down the dough, and divide into 3 pieces. Roll each piece into a rope about 12 inches long. Braid the three strands together, and seal the ends. Place the bread on a greased cookie sheet. Beat the remaining 1 egg with a pinch of salt; brush onto bread. Let the bread rise until doubled, about 45 minutes.
- Preheat the oven to 375 degrees F (190 degrees C). Brush the bread with eggwash again.
- Bake for 40 minutes, or until golden. Cool on a wire rack.
Nutrition Facts : Calories 214.2 calories, CarbohydrateContent 27.2 g, CholesterolContent 109.6 mg, FatContent 9 g, FiberContent 1 g, ProteinContent 5.8 g, SaturatedFatContent 1.7 g, SodiumContent 148.4 mg, SugarContent 3 g
More about "easter egg bread recipe recipes"
SIMPLE HOMEMADE BREAD RECIPE | JAMIE OLIVER BREAD RECIPES
You can't beat freshly baked bread – crack this super simple bread recipe and conquer any loaf!
From jamieoliver.com
Total Time 55 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 127 calories per serving
From jamieoliver.com
Total Time 55 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 127 calories per serving
- Stage 1: making a well Pile the flour on to a clean surface and make a large well in the centre. Pour half your water into the well, then add your yeast, sugar and salt and stir with a fork.
- Stage 2: getting it together Slowly, but confidently, bring in the flour from the inside of the well. (You don't want to break the walls of the well, or the water will go everywhere.) Continue to bring the flour in to the centre until you get a stodgy, porridgey consistency – then add the remaining water. Continue to mix until it's stodgy again, then you can be more aggressive, bringing in all the flour, making the mix less sticky. Flour your hands and pat and push the dough together with all the remaining flour. (Certain flours need a little more or less water, so feel free to adjust.)
- Stage 3: kneading! This is where you get stuck in. With a bit of elbow grease, simply push, fold, slap and roll the dough around, over and over, for 4 or 5 minutes until you have a silky and elastic dough.
- Stage 4: first prove Flour the top of your dough. Put it in a bowl, cover with cling film, and allow it to prove for about half an hour until doubled in size – ideally in a warm, moist, draught-free place. This will improve the flavour and texture of your dough and it's always exciting to know that the old yeast has kicked into action.
- Stage 5: second prove, flavouring and shaping Once the dough has doubled in size, knock the air out for 30 seconds by bashing it and squashing it. You can now shape it or flavour it as required – folded, filled, tray-baked, whatever – and leave it to prove for a second time for 30 minutes to an hour until it has doubled in size once more. This is the most important part, as the second prove will give it the air that finally ends up being cooked into your bread, giving you the really light, soft texture that we all love in fresh bread. So remember – don't fiddle with it, just let it do its thing.
- Stage 6: cooking your bread Preheat the oven to 180°C/350°F/gas 4. Very gently place your bread dough on to a flour-dusted baking tray and into the preheated oven. Don't slam the door or you'll lose the air that you need. Bake for 25-30 minutes or until cooked and golden brown. You can tell if it's cooked by tapping its bottom – if it sounds hollow it's done, if it doesn't then pop it back in for a little longer. Once cooked, place on a rack and allow it to cool for at least 30 minutes – fandabidozi. Feel free to freeze any leftover bread.
See details
HOMEMADE EGG BREAD RECIPE: HOW TO MAKE IT
People rave about this tender, delicate bread every time I serve it. The braided look is just beautiful and is actually quite easy to do. —June Mullins, Livonia, Missouri
From tasteofhome.com
Reviews 4.6
Total Time 60 minutes
Calories 135 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 60 minutes
Calories 135 calories per serving
- In a large bowl, dissolve yeast in warm water. Add milk, eggs, butter, sugar, salt and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours. , Punch down dough. Turn onto a lightly floured surface; divide into 6 portions. Roll each portion into a 14-in. rope. For each loaf, braid 3 ropes together on a greased baking sheet; pinch ends to seal and tuck under. Cover with kitchen towels; let rise in a warm place until doubled, about 50 minutes. Preheat oven to 375°., Beat together egg yolk and water; brush over loaves. Sprinkle with sesame seeds. Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool.
See details
PASKA EASTER BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
Paska is a traditional Easter bread prepared with lots of eggs, making it much richer than ordinary sweet breads. The beautifully braided top will earn you many compliments.
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 30 minutes
Calories 342 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 30 minutes
Calories 342 calories per serving
- In a large bowl, dissolve yeast and 1 teaspoon sugar in 1 cup warm water. Let stand for 5 minutes. Add remaining water. Beat in the milk powder and 5 cups flour until smooth. Cover and let rise in a warm place until bubbly, about 20 minutes. Add eggs, butter, salt and remaining sugar; mix well. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half and set 1 portion aside. Divide remaining portion in half; press each portion into a well-greased 10-in. springform pan. Divide reserved dough into 6 balls. Shape each ball into a 30-in. rope; make 2 braids of 3 ropes each. Place a braid around the edge of each pan, forming a circle. Trim ends of braids, reserving dough scraps. Pinch ends of braids to seal. Shape scraps into 2 long thin ropes; form into rosettes or crosses. Place 1 decoration on the center of each loaf. Cover and let rise until doubled, about 1 hour. , In a small bowl, beat egg and water; brush over dough. Bake at 350° for 50-60 minutes or until golden brown. Remove from pans to wire racks to cool.
See details
ITALIAN EASTER BREAD (ANISE FLAVORED) RECIPE | ALLRECIPES
Growing up, this was the best treat of Easter morning (and still is)! One bite of this light, fluffy, sweet bread and you're twelve years old again! Bakery quality in two hours. Try this South Philly Italian tradition and keep the heritage alive...Buona Pasqua a Tutti!
From allrecipes.com
Reviews 4.6
Total Time 2 hours 0 minutes
Category Breakfast and Brunch, Breakfast Bread Recipes
Calories 211.5 calories per serving
From allrecipes.com
Reviews 4.6
Total Time 2 hours 0 minutes
Category Breakfast and Brunch, Breakfast Bread Recipes
Calories 211.5 calories per serving
- Preheat oven to 350 degrees F (175 degrees C). Bake the decorated loaf in the preheated oven until golden, 20 to 25 minutes. Watch closely towards the end of the baking time that the bread does not begin to burn. Transfer to wire rack immediately after baking to cool.
See details
A NUMBER ONE EGG BREAD RECIPE | ALLRECIPES
This makes all other egg breads look weak. I learned the recipe from two older ladies in Hawaii. This makes the best bread pudding and french toast imaginable. Try cutting it in chunks and dipping it in fondue---WOW!
From allrecipes.com
Reviews 4.4
Total Time 3 hours 20 minutes
Category Bread, Yeast Bread Recipes, Egg, Challah Recipes
Calories 214.2 calories per serving
From allrecipes.com
Reviews 4.4
Total Time 3 hours 20 minutes
Category Bread, Yeast Bread Recipes, Egg, Challah Recipes
Calories 214.2 calories per serving
- Bake for 40 minutes, or until golden. Cool on a wire rack.
See details
SIMPLE HOMEMADE BREAD RECIPE | JAMIE OLIVER BREAD RECIPES
You can't beat freshly baked bread – crack this super simple bread recipe and conquer any loaf!
From jamieoliver.com
Total Time 55 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 127 calories per serving
From jamieoliver.com
Total Time 55 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 127 calories per serving
- Stage 1: making a well Pile the flour on to a clean surface and make a large well in the centre. Pour half your water into the well, then add your yeast, sugar and salt and stir with a fork.
- Stage 2: getting it together Slowly, but confidently, bring in the flour from the inside of the well. (You don't want to break the walls of the well, or the water will go everywhere.) Continue to bring the flour in to the centre until you get a stodgy, porridgey consistency – then add the remaining water. Continue to mix until it's stodgy again, then you can be more aggressive, bringing in all the flour, making the mix less sticky. Flour your hands and pat and push the dough together with all the remaining flour. (Certain flours need a little more or less water, so feel free to adjust.)
- Stage 3: kneading! This is where you get stuck in. With a bit of elbow grease, simply push, fold, slap and roll the dough around, over and over, for 4 or 5 minutes until you have a silky and elastic dough.
- Stage 4: first prove Flour the top of your dough. Put it in a bowl, cover with cling film, and allow it to prove for about half an hour until doubled in size – ideally in a warm, moist, draught-free place. This will improve the flavour and texture of your dough and it's always exciting to know that the old yeast has kicked into action.
- Stage 5: second prove, flavouring and shaping Once the dough has doubled in size, knock the air out for 30 seconds by bashing it and squashing it. You can now shape it or flavour it as required – folded, filled, tray-baked, whatever – and leave it to prove for a second time for 30 minutes to an hour until it has doubled in size once more. This is the most important part, as the second prove will give it the air that finally ends up being cooked into your bread, giving you the really light, soft texture that we all love in fresh bread. So remember – don't fiddle with it, just let it do its thing.
- Stage 6: cooking your bread Preheat the oven to 180°C/350°F/gas 4. Very gently place your bread dough on to a flour-dusted baking tray and into the preheated oven. Don't slam the door or you'll lose the air that you need. Bake for 25-30 minutes or until cooked and golden brown. You can tell if it's cooked by tapping its bottom – if it sounds hollow it's done, if it doesn't then pop it back in for a little longer. Once cooked, place on a rack and allow it to cool for at least 30 minutes – fandabidozi. Feel free to freeze any leftover bread.
See details
HOMEMADE EGG BREAD RECIPE: HOW TO MAKE IT
People rave about this tender, delicate bread every time I serve it. The braided look is just beautiful and is actually quite easy to do. —June Mullins, Livonia, Missouri
From tasteofhome.com
Reviews 4.6
Total Time 60 minutes
Calories 135 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 60 minutes
Calories 135 calories per serving
- In a large bowl, dissolve yeast in warm water. Add milk, eggs, butter, sugar, salt and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours. , Punch down dough. Turn onto a lightly floured surface; divide into 6 portions. Roll each portion into a 14-in. rope. For each loaf, braid 3 ropes together on a greased baking sheet; pinch ends to seal and tuck under. Cover with kitchen towels; let rise in a warm place until doubled, about 50 minutes. Preheat oven to 375°., Beat together egg yolk and water; brush over loaves. Sprinkle with sesame seeds. Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool.
See details
PASKA EASTER BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
Paska is a traditional Easter bread prepared with lots of eggs, making it much richer than ordinary sweet breads. The beautifully braided top will earn you many compliments.
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 30 minutes
Calories 342 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 30 minutes
Calories 342 calories per serving
- In a large bowl, dissolve yeast and 1 teaspoon sugar in 1 cup warm water. Let stand for 5 minutes. Add remaining water. Beat in the milk powder and 5 cups flour until smooth. Cover and let rise in a warm place until bubbly, about 20 minutes. Add eggs, butter, salt and remaining sugar; mix well. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; divide in half and set 1 portion aside. Divide remaining portion in half; press each portion into a well-greased 10-in. springform pan. Divide reserved dough into 6 balls. Shape each ball into a 30-in. rope; make 2 braids of 3 ropes each. Place a braid around the edge of each pan, forming a circle. Trim ends of braids, reserving dough scraps. Pinch ends of braids to seal. Shape scraps into 2 long thin ropes; form into rosettes or crosses. Place 1 decoration on the center of each loaf. Cover and let rise until doubled, about 1 hour. , In a small bowl, beat egg and water; brush over dough. Bake at 350° for 50-60 minutes or until golden brown. Remove from pans to wire racks to cool.
See details
CZECH/BOHEMIAN BRAIDED EGG BREAD (HOUSKA) RECIPE
29/11/2021 · Heat oven to 350 F. Brush egg wash lightly on bread. Bake 30 minutes. Let cool completely before serving. Store covered at room temperature or slice and freeze. Recipe Tags: bread; breakfast; eastern european; christmas; Rate This Recipe. I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it! Thanks for your rating! Chalka (Egg-Twist ...
From thespruceeats.com
From thespruceeats.com
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COZONAC: ROMANIAN EASTER AND CHRISTMAS BREAD RECIPE
08/03/2021 · Romanian cozonac is a slightly sweet yeast-raised egg bread, similar to houska, that is traditionally eaten for Easter, Christmas, and New Years. Bulgarians call this bread kozunak. It's considered the Italian panettone of the Romanians. When the cozonac dough is filled with farmer's cheese, it becomes a pasca, similar to a Polish kolacz.
From thespruceeats.com
From thespruceeats.com
See details
HOMEMADE BREAD RECIPE LIBRARY | RED STAR® YEAST
From grandma’s sandwich bread to brioche, challah, and more! All of our homemade bread recipes bring great taste – and memories – to your kitchen. Filter Results. Category. Yeast Products. Methods. 100% Whole Wheat Bread 7-Grain Salt-Free Whole Wheat Bread 90-Minute Buttercrust Bread Alpine Wheat Bread America’s Favorite No Knead Bread Apple Brioche Braid Apple Cinnamon Babka Apple ...
From redstaryeast.com
From redstaryeast.com
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EGG BREAKFAST CASSEROLE WITH SOURDOUGH BREAD, SAUSAGE & CHEESE
10/12/2016 · Start your day with a high protein breakfast. Sourdough bread and sharp cheddar cheese give this traditional egg breakfast casserole a slight tang that your taste buds will love. Sourdough Egg Breakfast Casserole If you’re following us on Instagram or Facebook. you’ll know that we’re spending the week in Destin, Florida. It’s been gorgeous.
From tastesoflizzyt.com
From tastesoflizzyt.com
See details
CZECH/BOHEMIAN BRAIDED EGG BREAD (HOUSKA) RECIPE
29/11/2021 · Heat oven to 350 F. Brush egg wash lightly on bread. Bake 30 minutes. Let cool completely before serving. Store covered at room temperature or slice and freeze. Recipe Tags: bread; breakfast; eastern european; christmas; Rate This Recipe. I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it! Thanks for your rating! Chalka (Egg-Twist ...
From thespruceeats.com
From thespruceeats.com
See details
COZONAC: ROMANIAN EASTER AND CHRISTMAS BREAD RECIPE
08/03/2021 · Romanian cozonac is a slightly sweet yeast-raised egg bread, similar to houska, that is traditionally eaten for Easter, Christmas, and New Years. Bulgarians call this bread kozunak. It's considered the Italian panettone of the Romanians. When the cozonac dough is filled with farmer's cheese, it becomes a pasca, similar to a Polish kolacz.
From thespruceeats.com
From thespruceeats.com
See details
HOMEMADE BREAD RECIPE LIBRARY | RED STAR® YEAST
From grandma’s sandwich bread to brioche, challah, and more! All of our homemade bread recipes bring great taste – and memories – to your kitchen. Filter Results. Category. Yeast Products. Methods. 100% Whole Wheat Bread 7-Grain Salt-Free Whole Wheat Bread 90-Minute Buttercrust Bread Alpine Wheat Bread America’s Favorite No Knead Bread Apple Brioche Braid Apple Cinnamon Babka Apple ...
From redstaryeast.com
From redstaryeast.com
See details
EGG BREAKFAST CASSEROLE WITH SOURDOUGH BREAD, SAUSAGE & CHEESE
10/12/2016 · Start your day with a high protein breakfast. Sourdough bread and sharp cheddar cheese give this traditional egg breakfast casserole a slight tang that your taste buds will love. Sourdough Egg Breakfast Casserole If you’re following us on Instagram or Facebook. you’ll know that we’re spending the week in Destin, Florida. It’s been gorgeous.
From tastesoflizzyt.com
From tastesoflizzyt.com
See details
