General Easter bread : How to make a sweet treat for the holidays
Bread has an important status in society as it is served throughout history with almost every meal. It also has an important meaning in most religions, including Christianity, because it is part of the community or the flesh of Christ. Many Christian cultures celebrate their holidays with a special kind of bread and Easter is one of those holidays. Almost every culture and every family group has a traditional Easter bread recipe that has been passed on from generation to generation. The Easter bread celebrates the coming of spring and the resurrection of Jesus.
A little bit of Easter folklore states that Easter will not rise if you do not make it on Good Friday (Friday before Easter). In some traditions you get a certain number of loaves of bread when you get it on Good Friday (probably because the dough has grown better) than on any other day.
In some traditions, the Easter bread is sometimes braided with real eggs in the braid. Other traditions dictate that a cross is cut into the top of the loaves in remembrance of the supreme sacrifice of God’s Son. In many traditions, the bread is baked and brought to church to be blessed before being eaten by the family.
The following is a general Easter bread recipe, not too fancy but very tasty. Follow the links after the recipe to see traditional Easter loaves made in other countries and slightly different. Whatever bread you are going to make, it will be a welcome addition to your Easter table.
You may also like:
General Easter bread
This recipe contains currents, but you can use raisins or golden raisins instead, or you can omit them completely from the bread and still have a nice soft yellow bread that is slightly sweet on Easter to be enjoyed.
- 2 packets of active dry yeast (do not use rapid-rise yeast)
- 2 cups of lukewarm milk, scented (see the note at the bottom of the recipe for making milk flammable)
- 8-fold flower for all purposes, divided
- 5 egg yolks, beaten
- ¾ cup of sugar
- ½ cup of butter, melted
- 1 cup of currants
- 1 tablespoon of vanilla
- ½ teaspoon of salt
- 1 protein + 1 tablespoon water (glaze)
- Warm milk to lukewarm and dissolve yeast in milk. *
- Pour into a mixing bowl and slowly add 3 cups of flour with a mixer
- Add in a small bowl egg yolks, sugar, butter, currants, vanilla and salt.
- Add to the dough in the mixer and if the mixer will take it, combine.
- Use your hands if it is too heavy for the mixer.
- Add enough of the remaining flour to make a soft and elastic dough.
- Transfer the dough to a large oiled bowl and cover with plastic wrap.
- Put it in a warm place to stand up until it is double. (You can put it in the fridge at night, but make sure the dough is doubled when you take it out, if not, let it reach room temperature until it is double.)
- Punch dough down.
- Go on a lightly floured surface and knead well, add flour if necessary to prevent the dough from sticking.
- Divide the dough into two sections.
- Grease 2 bread pans lightly and flour. Form the dough into a bread mold and place it in pans.
- Cover with a clean towel and let it rise until it is double.
- Brush with the glaze.
- Bake in a preheated 400 degree oven for 10 minutes, then lower the heat to 350 and bake for another 50 minutes or until the bread is hollow and tapped under.
- Let cool in half an hour and then turn to a cooling rack.
* Do not let the milk get too hot or kill the yeast and the bread will not rise. If you can put your finger comfortably in the milk, it should be good.
NOTE: HOW KWAAS MILK
- In a small saucepan, bring milk to a boil over medium heat and until small bubbles form along the sides of the pan.
- If you put a metal spoon into the milk, it must cover the spoon when you remove it.
- Remove from heat and cool down until lukewarm.
- A shell may form on top and along the edges of the pan. If it is only removed and the liquid part of the scalded milk is used.