Italian Easter Bread - Daring Bakers April 2014 Challenge

Italian Easter Bread

The April Daring Baker’s Challenge was hosted by Wolf of Wolf’s Den . She challenged us to Spring into our kitchens and make Easter breads reflecting cultures around the world.

Making bread is my "thing." I have loved to bake bread since I was young. So this month's challenge (ok, technically last month's!) was right up my alley. I had never made Easter bread before and was pleased to find out it was easy to do and tasted delicious!! Mt braids ended up HUGE, and they wer a little underbaked.... same for the eggs. BTW I dyed them using Kool Aid, since they were touching something edible.

Italian Easter Bread
recipe from The Italian Dish
makes 6 individual loaves

Ingredients:

• 1 package Rapid Rise yeast
• 1.25 cups scalded milk, cooled to room temperature
• pinch of salt
• 1/3 cup butter, softened
• 2 eggs, beaten
• 1/2 cup sugar
• 3.5 cups flour (approximate)
• 1 egg, beaten with 1 teaspoon of water
• 6 dyed Easter eggs (raw - do NOT hard boil them first!)
• sprinkles

Instructions:
 1. In a large mixer bowl, combine yeast, warm (not hot) milk, salt, butter, eggs and sugar. Add about half the flour and beat until smooth with dough hook.   Slowly add the remaining flour to form a stiff dough. Add flour until the dough is not sticky anymore.  Knead until smooth with either dough hook attachment or turn out on floured board and knead.

2. Place in a greased bowl, cover and let rise in a warm place until doubled, about an hour.

fat little braided dough circles

3. Punch dough down, divide into 12 pieces. Roll each piece to form a 1 inch thick rope about 14 inches long and, taking two pieces, twist to form a "braid", pinching the ends. Loop into a circle.

4. Place on a greased baking sheet or line your baking sheet with parchment paper or a Silpat. Cover and let rise until double, about an hour again.

and the eggs were nestled all snug in their braids

5. Brush each bread with beaten egg wash. Put on the sprinkles. In the middle of each bread ring, gently place an Easter egg, making an indentation with the egg.

6. Bake at 350 degrees until golden - about 20 - 25 minutes. Cool on rack.

Italian Easter Bread - Halloween style!!

Menu Plan Monday - Week of 4/29/13

It is finally getting to be spring out here! Some days it is even t-shirt weather! We have been spending a lot of time outdoors, going on walks almost every day, and today we even played outside a bit (by playing outside I mean chasing the kiddo from the front yard to the backyard and back again lol). Jeff even mowed the lawn (with his new pretty lawnmower). So I broke out the "spring" MPM banner. So snazzy!!!


Monday:  Jen Hauler's Pizza Casserole

Tuesday: Crock Pot Parmesan Garlic Chicken

 Wednesday:  J. has night school - leftovers

Thursday: The Best Pork Chops You will Ever Taste

Friday:  leftovers

Saturday: leftovers


Sunday:  homemade pizza! (just realized it is Cinco De Mayo! Maybe I will make something Mexican)

Breakfast of the Week: 2 Weeks in a row! I have been wanting to make my own oatmeal (E. L-O-V-E-S it), and I actually looked at the oats in the store last week and wasn't sure what kind to buy. Well, this week I ran across so many recipes for baked oatmeal and instant oatmeal, so I am just going to buy both types and go with it! LOL Some recipes I might try:  Peanut Butter Chocolate Chip Baked Oatmeal, DIY Instant Oatmeal Packs, or /and Overnight Apple Cinnamon Oatmeal

Dessert of the week: Never made any of last week's desserts, but I did make cat shaped cookies for the grilled cheese party :)  I need to use up some frosting, so I will probably just make some cupcakes!


Extra of the Week: These Soft Pretzel Buns have been calling my name since I saw them last week. Must make this week!!

Find more menus at Org Junkie :)