EASTER EGG BREAD
I've made this Easter treat for 20 years! Colored hard-cooked eggs baked in the dough give this sweet bread such a festive look. Leave them out and it can be enjoyed anytime of year. My husband especially enjoys this bread with baked ham. -Heather Durante, Wellsburg, West Virginia
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (16 slices).
Number Of Ingredients 12
Steps:
- In a large bowl, mix sugar, yeast, cardamom, salt and 2 cups flour. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add 3 eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., 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, about 45 minutes., Meanwhile, dye hard-boiled eggs with food coloring following package directions. Let stand until completely dry., Punch down dough. Turn onto a lightly floured surface; divide into thirds. Roll each portion into a 24-in. rope. Place ropes on a greased baking sheet and braid. Bring ends together to form a ring. Pinch ends to seal. Lightly coat dyed eggs with oil; arrange on braid, tucking them carefully between ropes., Cover with a kitchen towel; let rise in a warm place until doubled, about 20 minutes. Preheat oven to 375°., In a bowl, whisk remaining egg and water; gently brush over dough, avoiding eggs. Bake until golden brown, 25-30 minutes. Remove from pan to a wire rack to cool. Refrigerate leftovers.
Nutrition Facts : Calories 281 calories, Fat 8g fat (4g saturated fat), Cholesterol 107mg cholesterol, Sodium 231mg sodium, Carbohydrate 44g carbohydrate (8g sugars, Fiber 1g fiber), Protein 9g protein.
SWEET BRAIDED EASTER BREAD
Delicious egg bread made with eggs, orange zest, and anise egg wash for an "eggstra" special flavor! A slightly sweet bread good by itself or toasted, especially with coffee or tea. You can even use it for French toast or bread pudding. I make this every year for my family at Easter. A special treat they look forward to once a year! The colored eggs are great fun too and add to your holiday decor.
Provided by Sandis Take
Categories Bread Yeast Bread Recipes Egg
Time 3h35m
Yield 12
Number Of Ingredients 14
Steps:
- Combine milk, oil, salt, orange extract, 2 eggs at room temperature, sugar, orange zest, 4 cups of flour, and yeast in a bread machine, in that order. Set to Dough cycle and start the machine; be sure to peek inside while dough is mixing and add additional flour as needed to create a soft, but not wet, dough.
- Transfer dough to an oiled bowl and let rise until doubled in size, about 1 hour.
- Meanwhile, bring a pot of water to a boil over medium-high heat. Reduce heat to a rapid simmer and add 4 whole eggs to soft boil. Continue to simmer for 6 minutes. Remove from heat and transfer eggs to a bowl of ice water to cool quickly.
- Punch risen dough down and turn onto a floured surface. Divide into 3 even pieces. Roll each piece to form about a 1 1/2-inch thick rope that is 12 inches long. Take the pieces and braid them together, pinching the ends. Loop into a circle and pinch the ends to close. Place on a baking sheet lined with parchment paper. Align boiled eggs evenly about the braid and push in gently, about 1/3 of the way down. Cover and let rise again, about 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine remaining room temperature egg, 2 tablespoons water, and anise extract in a bowl for egg wash. Brush braid with the egg wash, being careful not to get any on your boiled eggs or while baking they will have cooked wash on them and won't dye nicely.
- Bake in the preheated oven, switching between another parchment-lined baking sheet every 10 minutes throughout baking time to prevent the bottom from getting too dark, until browned, about 30 minutes. Remove from the oven and let cool thoroughly, 20 to 30 minutes.
- Paint your eggs on the bread with liquid food dye. Be careful not to drip on the bread. Let dry, about 10 minutes. Brush bread with anisette liqueur and let dry before serving, about 5 minutes more.
Nutrition Facts : Calories 315 calories, Carbohydrate 45.3 g, Cholesterol 105.5 mg, Fat 10.1 g, Fiber 1.6 g, Protein 9.1 g, SaturatedFat 2.4 g, Sodium 147.5 mg, Sugar 12.6 g
BRAIDED EASTER EGG BREAD
This decorative Easter bread has whole eggs baked into it! Do not cook the whole eggs, as they will bake at the same time that the bread does. The eggs can also be dyed for extra color.
Provided by MARBALET
Categories Bread Yeast Bread Recipes
Time 3h
Yield 10
Number Of Ingredients 9
Steps:
- In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.
- Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.
- Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter.
- Bake in the preheated oven until golden brown, about 30 minutes.
Nutrition Facts : Calories 234.1 calories, Carbohydrate 30.1 g, Cholesterol 143.7 mg, Fat 8.7 g, Fiber 1 g, Protein 8.5 g, SaturatedFat 4.3 g, Sodium 321.9 mg, Sugar 6.1 g
POLISH BRAIDED EASTER EGG BREAD
Make and share this Polish Braided Easter Egg Bread recipe from Food.com.
Provided by Charmie777
Categories Yeast Breads
Time 3h45m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.
- Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1 1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.
- Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with melted butter.
- Bake in preheated oven for 50 to 55 minutes, or until golden.
Nutrition Facts : Calories 2333.7, Fat 87.2, SaturatedFat 43.3, Cholesterol 1498.5, Sodium 3190.2, Carbohydrate 301.2, Fiber 9.9, Sugar 53.3, Protein 81.1
POLISH EGG BREAD
This recipe came from a friend and it is fantastic. I was in Poland in August and enjoyed the bread there so I was glad when I received this recipe. Everyone asks me for the recipe.
Provided by BOBBIELLEN1
Categories Bread Yeast Bread Recipes Egg
Time 3h30m
Yield 30
Number Of Ingredients 9
Steps:
- Dissolve yeast packages in 1 cup of warm water; set aside.
- Bring milk to a boil. Remove from heat; add remaining 1 cup water, butter, and 2 tablespoons plus 1 teaspoon of salt; stir until butter melts. Pour in sugar and stir until dissolved.
- When milk mixture has cooled to lukewarm, stir in dissolved yeast.
- In a separate bowl, beat eggs until combined. Whisk milk mixture into eggs. Gradually add 5 pounds of flour. Transfer dough to a floured work surface, and use a serrated knife to divide dough in half. Shape each half into a ball and place the dough in two large oiled bowls. Cover with greased plastic wrap and let rise in a warm place for about 1 1/2 hours.
- Preheat oven to 325 degrees F (165 degrees C).
- Once risen, turn dough out onto a well-floured surface and divide into 6 equal portions. Shape the dough into balls. (Dough will be very sticky and soft at this point.) Keep the dough covered with greased plastic wrap while you divide one dough ball into 3 pieces. Shape the dough into three ropes, braid together, and place on a lightly greased baking sheet or parchment-lined baking sheet. Repeat with the remaining loaves. You should be able to fit two loaves per baking sheet.
- Bake loaves in the preheated oven for 35 to 40 minutes, or until hollow-sounding when tapped on top. Let cool, and enjoy!
Nutrition Facts : Calories 412.7 calories, Carbohydrate 66.9 g, Cholesterol 81.2 mg, Fat 10.2 g, Fiber 2.1 g, Protein 12.7 g, SaturatedFat 5.2 g, Sodium 651.4 mg, Sugar 11.8 g
POLISH EASTER BREAD
This recipe is from Poland is called Babka Wielkanocna. This recipe is from recipegoldmine.com and is posted for ZWT4
Provided by Lavender Lynn
Categories Yeast Breads
Time 3h15m
Yield 20 serving(s)
Number Of Ingredients 12
Steps:
- Beat butter and sugar in large bowl until blended.
- Beat in egg yolks until well blended.
- Dissolve yeast in warm water.
- Stir yeast mixture, orange peel, lemon peel, cinnamon and salt into butter mixture.
- Stir in flour alternately with the milk, beating well after each addition, until soft dough forms.
- Stir in raisins.
- Cover; let rise in warm place until double, about 1 1/2 hours.
- Stir down dough; spoon into greased and floured10 x 4-inch tube pan or 12 cup bundt cake pan.
- Cover; let rise until double, about 1 hour.
- Heat oven to 350 degreesF
- Bake until bread is golden brown, 35 to 40 minutes.
- Cool 5 minutes.
- Remove from pan; cool completely.
- Sprinkle with confectioners sugar if desired.
POLISH EGG BREAD
Make and share this Polish Egg Bread recipe from Food.com.
Provided by Charmie777
Categories Yeast Breads
Time 2h20m
Yield 6 loaves
Number Of Ingredients 8
Steps:
- Dissolve yeast packages in 1 cup of warm water. Rinse and dry a small saucepan to prevent milk from scorching and sticking when scalded. Bring milk to a boil, reduce heat, and simmer for 2 minutes. Remove from heat, and add remaining 1 cup warm water, butter, and salt; stir to blend. Once cooled to lukewarm, stir in dissolved yeast.
- In a separate bowl, beat eggs until light and fluffy. Gradually stir eggs into milk mixture. Once blended, add flour gradually until few or no lumps remain. Divide dough in half, and let rise in a warm place for 1 1/2 hours.
- Preheat oven to 325 degrees F (165 degrees C).
- Once risen, turn dough out onto a well-floured surface and divide into 6 equal portions. (Dough will be very sticky and soft at this point.) Divide each portion into 3 pieces; braid together, and place on a baking sheet.
- Bake in the preheated oven for 35 to 40 minutes, or until hollow-sounding when tapped on top. Let cool, and enjoy!
Nutrition Facts : Calories 2064.7, Fat 47.2, SaturatedFat 25.4, Cholesterol 407.8, Sodium 3110.8, Carbohydrate 348.9, Fiber 11.5, Sugar 60.1, Protein 56.1
CHALKA -- POLISH EGG BREAD
This recipe for Polish chałka is a braided egg bread, raisins optional. Akin to Bohemian-Czech hoska, Jewish challah and French brioche, chalka is served year-round, but especially during the holidays. If you have any leftover chalka, it makes delicious French toast or bread pudding with orange sauce or poppyseeds. Courtesy of Barbara Rolek
Provided by Molly53
Categories Yeast Breads
Time 2h30m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Heat the milk to lukewarm; add melted butter, sugar and salt.
- Stir to combine and let cool to about 110°F
- Add yeast and warm water in mixing bowl and stir until dissolved.
- Add lukewarm milk mixture and 2 eggs and stir to combine.
- Add 3 cups flour and beat until smooth.
- Add the raisins and remaining flour and mix, 3 to 5 minutes until smooth. (Dough will be sticky)
- Place dough in greased bowl.
- Turn over and cover with plastic wrap and let rise until double, about 1 hour.
- Punch down dough and turn out onto lightly floured board.
- If making 1 large loaf, divide dough into 3 equal pieces.
- Roll each piece into a strip about 14 inches long, and braid together the 3 strips on a parchment-lined baking pan. (Note: If making 2 loaves, divide dough into 2 equal pieces and then divide each half into 3 equal pieces, for a total of 6 pieces.)
- Loosely cover bread and let rise again until double, about 30 minutes.
- While bread is rising, preheat oven to 350°F.
- Brush remaining beaten egg lightly on bread.
- Bake 30 minutes or until golden brown.
- Let cool completely before serving.
- Store, covered, at room temperature or slice and freeze.
Nutrition Facts : Calories 2249.8, Fat 61, SaturatedFat 34.4, Cholesterol 413.2, Sodium 1157.9, Carbohydrate 371.6, Fiber 11.2, Sugar 107.2, Protein 52.1
BRAIDED EGG BREAD
For Rosh Hashana, loaves of braided bread-also commonly called challah-are baked to symbolize continuity. Since I first made this bread some years ago, it has become a much-requested recipe. -Marlene Jeffery, Holland, MB
Provided by Taste of Home
Time 55m
Yield 1 loaf (16 slices).
Number Of Ingredients 11
Steps:
- In a large bowl, combine 2-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients along with eggs. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down. Turn onto a lightly floured surface. Set a third of the dough aside. Divide remaining dough into 3 pieces. Shape each into a 13-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. , Divide reserved dough into 3 equal pieces; shape each into a 14-in. rope. Braid ropes. Center 14-in. braid on top of the shorter braid. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 375°. In a small bowl, beat egg and water; brush over dough. Sprinkle with poppy seeds. Bake until golden brown, 25-30 minutes. Cover with foil during the last 15 minutes of baking. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 134 calories, Fat 4g fat (1g saturated fat), Cholesterol 40mg cholesterol, Sodium 123mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
EASTER "EGG" BREAD
My grandmother used to make Easter Egg breads, but she used to make small individual braided "baskets" with an egg nestled in the center under the handle. This recipe is very similar to hers, but makes one large loaf instead. This recipe is from the April 1983 issue of Good Housekeeping magazine. Prep time includes 3 hours rising time.
Provided by Dee514
Categories Yeast Breads
Time 4h30m
Yield 1 Loaf
Number Of Ingredients 12
Steps:
- In a large bowl, mix together 1 cup flour, sugar, salt and yeast.
- Heat butter and milk to 125°-130°F.
- With mixer on low, beat warm liquid into flour mixture until well blended.
- Increase speed to medium and continue beating for 2 minutes.
- Beat in 2 eggs, 1 egg white and 1/2 cup flour.
- Continue beating for 2 more minutes.
- By hand, stir in lemon peel and 1 to 1 1/4 cups flour.
- Place dough on a lightly floured board, and knead for about 5 minutes adding about 1/2 to 1 cup flour while kneading.
- Shape dough into a ball and place in a well greased (buttered) bowl, turn dough to grease the top.
- Cover and let rise in a warm draft free place until doubled (about 1 1/2 hours).
- Punch down dough, turn on to a lightly floured board, divide dough in half and allow it to rest for 15 minutes.
- Grease a large round pizza pan or cookie sheet.
- To shape the dough into ropes without stretching it, hold a dough half in both hands and gently"shake" it (don't pull it) into a rope.
- Place the ropes of dough side by side on the pan and turning the pan as you work, loosely twist the ropes into a ring forming 5"nests" for the colored eggs.
- Cover, and let rise again until doubled (about 1 1/2 hours).
- Preheat oven to 350°F.
- Carefully insert the raw colored eggs into the"nests" by gently spreading the dough apart to make space (its best not to let the raw eggs touch the pan, it causes them to crack).
- Beat the egg yolk with 1 teaspoon water and brush dough with egg wash.
- Bake bread about 30 minutes or until deep golden brown.
- Carefully slide bread off the pan on to a wire rack, and let cool.
- Note: The colored raw eggs end up being"hard cooked.
- ".
POLISH EASTER BREAD - BOBKA
We attended a Russian Orthodox Church while living in Boston and I collected many great recipes over these years. My friend Athanasia gave me this recipe which was her mother's in Poland. This was always a favorite with my children! I wish I had some great pictures to post of some of these special, beautiful Easter dishes. Watch for more...
Provided by sassafrasnanc
Categories Yeast Breads
Time 1h
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 11
Steps:
- Measure 2 cups flour onto piece of waxed paper.
- Combine other 2 cups flour, yeast, sugar, salt and cinnamon in mixing bowl and mix well.
- Melt butter and add lukewarm milk.
- Gradually add dry ingredients and beat at low speed, scraping sides of bowl, 2 minutes.
- Add 4 egg yolks and 1 more cup of flour.
- Beat at medium speed 2 minutes or until think and elastic.
- Gradually stir in last cup of flour with wooden spoon, making a soft dough.
- Cover and let rise until double.
- Stir in raisins and lemon rind.
- Put in a well greased 3 quart fluted tube pan or heavy Bundt pan.
- Beat 5th egg yolk with 2 tablespoons water and brush top of dough with this mix.
- Sprinkle almonds over the top and let rise for one hour uncovered.
- Preheat oven to 350 degrees and bake for 30-40 minutes. Turn out of pan and cool on rack.
Nutrition Facts : Calories 344.3, Fat 12.3, SaturatedFat 6.2, Cholesterol 93.1, Sodium 289.3, Carbohydrate 52.1, Fiber 2.1, Sugar 15.8, Protein 7.5
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