Happy Belated Easter Day to all!

Although Easter Day is over, it is never too late to post delicious Easter bread recipe online, right?

I used to buy Easter bread in bakery shops in the past, grabbing the best Easter bread wasn’t easy especially when there are many customers rushing in during the last minute of shopping.

This year, I had decided to bake my own Easter bread by hook or by crook.

I had never expected  that Easter bread was easy to prepare, you don’t have to double the size of the bread dough twice like other breads.

In addition, you could add in the yeast, sugar and butter into the bread flour without separating them.

Normally, I had to mix warm milk, yeast and sugar together, wait for the yeast to form foams about 10min.

However in this recipe, you don’t have to go through the meddlesome phase.

Just add of the ingredients together plus the caraway seeds and knead the dough.

Then, place the bread dough in a warm place. There are 2 places which are warm, the top of the fridge or use a slow cooker to keep the bread warm up.

It usually takes 45minutes to double the size of the bread dough.

However, make sure that you are using the right yeast, firmly packed dry yeast is better than lose pack yeast.

If the yeast fails to double the size, you will have to discard the whole bread dough and repeat the same steps again, do the steps all over again!!

Easter Bread recipe

 

Ingredients:

• 800g bread flour
• 1 sachet firmlypacked dried yeast
• 55g white fine sugar
• 2 tsp caraway seeds
• 115g butter, unsalted
• 2 eggs-beaten
• 220ml warm milk
• 1 egg beaten for glazing
• Some almond flakes-toasted

 

Method to prepare

• In a big mixing bowl, sieve bread flour.
• Stir in yeast, sugar and caraway seeds.
• Stir in butter, eggs and milk into the bread dough.
• Mix together with a fork, then turn the dough out onto a flat surface with flour sprinkle on top.
• Knead dough throughly for 10minutes until smotth and elastic.
• Cut the dough into half-making 2 portions and divide each half into 3 pieces.
• Roll each piece into a long rope like dough.
• Plait 3 long dough ropes, then shape the plait into a ring.
• Press the ends together, making sure they are sealed.
• Repeat the same steps with the remainder portion of dough. Now you will have 2 rings.
• In a bowl, lightly grease with olive oil. Place one ring into the bowl. Cover with a cloth and leave to warm on top of the fridge for 45 min to double its size.
• Preheat the oven.
• Brush each ring with beaten egg, scatter toasted almond flakes over the top.
• Bake in the oven for 30-45min until golden browned.
• Leave on the rack to cool off.

 

 

This Easter bread could last at least 3 days. Keep in the fridge on the 4^th day if you cannot finish it.

 

You can also tuck in egg into the braid before baking.

 

 

Written by peachpurple

 

 

Photo taken by peachpurple

Article checked by plagium

More bread and cakes recipes:

Heart shaped egg toast

Cherry coconut cake

Pumpkin walnut cake