Grandmas Easter Bread Recipes

Steps:

• Place 3 eggs in a single layer in a small saucepan; add enough cold water to cover by 1 in. Cover and quickly bring to a boil. Remove from heat. Let stand 15 minutes., Rinse eggs in cold water and place in ice water until completely cooled. Drain; dye hard-boiled eggs with food coloring, following package directions. Let stand until completely dry., In bread machine pan, place the first 7 bread ingredients in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1-2 tablespoons additional milk or flour if needed., When cycle is completed, turn dough onto a lightly floured surface. Punch down dough; divide into thirds. Roll each into a 15-in. rope. Place ropes on a greased baking sheet and braid. Shape into a ring. Pinch ends to seal. Lightly coat dyed eggs with oil; arrange on braid, tucking them carefully between ropes. For egg wash, whisk egg with water. Brush over dough; sprinkle with sesame seeds., Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 350°., Bake until golden brown, 30-35 minutes. Remove from pan to a wire rack to cool. Refrigerate leftovers.

Steps:

• 1. Soften yeast in 1/3 cup water.
• 2. Mix egg yolks, anisette and oil to yeast in a large bowl for a electric mixer.
• 3. Add sugar then flour one cup at a time for a softer dough.
• 4. Let dough rise overnight covered with a light film of oil and plastic wrap over the bowl. Set in a warm draft free place
• 5. Let dough rise until doubled in size.
• 6. Bake at 400 degree until browned ( grandma didn't have how long to bake keep an eye on it ).
• 7. This has a powdered sugar frosting mixed thinly with milk then sprinkled with candy sprinkles.

Steps:

• Scald whole milk and let cool, add in the yeast.
• Beat eggs, and juice, and zest.
• Beat sugar and butter until fluffy continue to beat well.
• Add the beaten egg mixture into the beaten sugar butter mixture.
• Combine with the cooled scaled milk , and yeast mixture.
• Combine well, add sifted flour, continue adding flour until a soft dough comes together.
• Turn out onto a table and knead until soft, not too sticky, 5- 10 minutes.
• Let double in a greased bowl, covered.
• Punch down and let rise again.
• Form into braids after second rising, or put into loaf pans.
• Let rise until almost doubled Bake 350 degrees, until golden, 20 minutes approximately.
• Note; the amount of flour can be anything from 8- 12 cups, or more. but add gradually until you have a soft slightly sticky dough -- where when touched your finger comes away tacky but not sticking to the bread board.Keep your dough soft not firm --.
• All depends on flour and humidity and how much juice from your oranges and lemons.
• Can braid and place under braiding but showing raw eggs white or already coloured, eggs will cook while baking, for an Easter morning delight.
• Directions on making the dough, can vary, as I have done the procedure in different ways, and now we can't get fresh compressed yeast in our stores, so I use active dry yeast, usually 2 tablespoons.

Steps:

• In a large bowl, combine warm water, yeast, salt, oil, sugar, and 4 cups flour. Mix thoroughly, and let sponge rise until doubled in size.
• Gradually add about 4 cups flour, kneading until smooth. Place dough in a greased bowl, and turn several times to coat. Cover with a damp cloth. Allow to rise until doubled.
• Punch down the dough, let it rest a few minutes. Divide dough into three equal parts. Shape into loaves, and place in three 8 1/2 x 4 1/2 inch greased bread pans. Let rise until almost doubled.
• Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. The loaves may need to be covered for the last few minutes with foil to prevent excess browning.