Braided Easter Bread
Braided Easter Bread might be a good recipe to expand your bread recipe box. This recipe serves 5 and costs $1.13 per serving. One serving contains 683 calories, 21g of protein, and 28g of fat. This recipe from Culicurious requires water, kosher salt, m&m candies, and eggs. It can be enjoyed any time, but it is especially good for Easter. This recipe is liked by 137 foodies and cooks. From preparation to the plate, this recipe takes roughly 3 hours. Overall, this recipe earns a solid spoonacular score of 59%. If you like this recipe, you might also like recipes such as Braided Easter Bread, Braided Easter Bread, and Natural egg dyes, braided bread, lemon shortbread and other good ideas for Easter.
Servings: 5
Preparation duration: 180 minutes
Cooking duration: 45 minutes
Ingredients:
1 package active dry yeast
1 egg, at room temperature and slightly beaten
Food coloring or Easter egg dye
5 large white eggs in shell, uncooked
2 1/3 cups sifted all-purpose flour
1/2 teaspoon kosher salt
Grated peel of two lemons, divided
Colored nonpareil candies
1/4 cup milk
1/4 cup shortening
1/2 cup sugar
1/4 cup warm water (110 to 115 ºF)
Equipment:
stand mixer
bowl
plastic wrap
baking sheet
oven
Cooking instruction summary:
Wash the uncooked eggs. Tint shells according to directions on food coloring or egg dye package. Once done, set aside until ready to use. Keep out of the refrigerator so they can get to room temperature. This will help the bread cook quicker and more evenly.Heat the milk just below a simmer. Add sugar, shortening, kosher salt and the grated peel from one lemon. Cool to lukewarm.In the bowl of a stand mixer, sprinkle the yeast on the warm water. Stir and allow to bloom for three minutes.Once the yeast is bloomed, add the following to the mixer: 1 1/3 cups of flour, the slightly beaten egg, and the cooled milk mixture. Beat with the paddle attachment until combined and smooth.Switch to the dough hook in the mixer and continue add the rest of the flour.Mix on medium to work the dough, about 8 minutes.Place the dough in a lightly greased bowl. Turn dough over to grease the top. Cover tightly with plastic wrap and allow to rise for one hour in a draft-free location until dough is doubled in size.Gently punch down the dough and re-cover the bowl with the plastic wrap. Allow dough to rise for 30 more minutes, until almost doubled again.To create the ring - divide dough into two parts. Roll out to 20 inch pieces. Loosely braid the pieces on a lined baking sheet, leaving space for the eggs. Be sure to make only five loops in the dough. Insert the eggs into the spaces in each ring.Cover and let rise again until doubled, about 30 minutes.While the dough is rising, preheat the oven to 375 ºF.Once the dough has finished rising, brush the it evenly with the beaten egg, carefully avoiding the dyed eggs. Sprinkle the dough with the nonpareil candies.Bake in the pre-heated oven for 40-45 minutes, until golden brown. Serve warm.
Step by step:
1. Wash the uncooked eggs. Tint shells according to directions on food coloring or egg dye package. Once done, set aside until ready to use. Keep out of the refrigerator so they can get to room temperature. This will help the bread cook quicker and more evenly.
2. Heat the milk just below a simmer.
3. Add sugar, shortening, kosher salt and the grated peel from one lemon. Cool to lukewarm.In the bowl of a stand mixer, sprinkle the yeast on the warm water. Stir and allow to bloom for three minutes.Once the yeast is bloomed, add the following to the mixer: 1 1/3 cups of flour, the slightly beaten egg, and the cooled milk mixture. Beat with the paddle attachment until combined and smooth.Switch to the dough hook in the mixer and continue add the rest of the flour.
4. Mix on medium to work the dough, about 8 minutes.
5. Place the dough in a lightly greased bowl. Turn dough over to grease the top. Cover tightly with plastic wrap and allow to rise for one hour in a draft-free location until dough is doubled in size.Gently punch down the dough and re-cover the bowl with the plastic wrap. Allow dough to rise for 30 more minutes, until almost doubled again.To create the ring - divide dough into two parts.
6. Roll out to 20 inch pieces. Loosely braid the pieces on a lined baking sheet, leaving space for the eggs. Be sure to make only five loops in the dough. Insert the eggs into the spaces in each ring.Cover and let rise again until doubled, about 30 minutes.While the dough is rising, preheat the oven to 375 ºF.Once the dough has finished rising, brush the it evenly with the beaten egg, carefully avoiding the dyed eggs. Sprinkle the dough with the nonpareil candies.
7. Bake in the pre-heated oven for 40-45 minutes, until golden brown.
8. Serve warm.
Nutrition Information:
covered percent of daily need
