She called and said, "When are you going to make Easter Bread? Because I need Easter Bread!"
I may have said something snarky like, "Great. Make some and bring it to me!"
To which she laughed.
GUILT BUTTON ENGAGED.
So when I finished writing Sunday morning, and I'd gone to Palm Sunday Mass the evening before... I made the dough for Easter Bread. I don't put hard boiled eggs in mine because I don't like hard-boiled eggs. (stop gasping!!!) And if I had jelly beans, I'd have decorated with jelly beans, but I can't stop eating jelly beans when they're in the house.
And not those fancy weird-flavored jelly beans. Good old fashioned fruity... or spice, but never mixed.... jelly beans. But enough of that, because you are going to love this recipe I took from "Taste of Home".
Here it is, and it's not even hard. You really have no excuse, and the dough is amazing. Not that I know that personally, I heard it from a friend. :)
Also, I left out the cardamom, I didn't use hard-boiled eggs, although that's festive for Easter, and I didn't use any oil. I'm a butter gal. I did add one tablespoon of vanilla to the flour mix before adding the warm milk/butter to the dry ingredients.
1/2 cup sugar
2 packages yeast (I buy in bulk so I used two full tablespoons)
1 tablespoon vanilla extract
1 teaspoon salt
6 1/2 cups flour
1 1/2 cups whole milk (I use whole milk, I don't know if it matters if you've got 2%)
6 Tablespoons butter, cubed
4 eggs (3 for recipe, one for glazing)
Mix sugar, yeast, vanilla, salt and 2 cups of the flour.
Heat milk and butter to about 120° - 140° in small kettle (I love that word!) on stove.
Slowly add butter/milk to dry mix while blending.
(KARO SYRUP PHOTO-BOMB! A HINT TO MAKE SPONGE CANDY FOR EASTER!!!! OH, YOU KIDS!!!!)
Add three eggs and remainder of flour and knead (either by hand or with handy-dandy dough hook) until dough is smooth, and elastic.
This is great dough, and might need to be tested at this point. Wait. Did I say that out loud???
Put dough into buttered/greased bowl. Flip the dough so surface is greased. Cover and set in warm spot for rising.
When dough has doubled in size, punch down.
Heat oven to 375° cut dough into three equal pieces.
With hands, roll dough into 24" long ropes.
Set on greased cookie sheet.
Braid, bringing outside ropes to inside, alternating sides. (Just like braiding hair, here's a great pic!)
Form braid into circle, pinch together.
Allow to rise about 15 - 20 minutes. Brush with beaten egg.
Frost, if desired, using plain white frosting.
2 cups powdered sugar
Enough milk to make glaze consistency.
Drizzle 1/2 onto warm bread. Let sit. Drizzle more onto bread. Drizzle as much as you want onto bread. :)
Oh my stars, it did not take those vultures long to dive in! I left half unfrosted because Jon cut sweets out for Lent, but Mom's home-made bread doesn't count, and this recipe made a great bread-and-butter treat, too.
A family history note: I took this recipe idea from Taste of Home, but it's virtually identical to the recipe Grandma Eichas (Ol' Dave's maternal grandmother, a great woman who emigrated at age 11 and crossed the Atlantic with her 13 year-old brother. Dad was in America, Mom refused to get on the boat. She stayed in Germany, and the two kids sailed on their own to Ellis Island. A young couple on board kept an eye on them. Today you get in trouble if your kid walks to the park alone. Sigh...)
Grandma's words were like this in her quaint and lyrical German accent: "Some say I brought recipes from Germany." She gives me a look that says otherwise. "I was eleven, what recipes did I know? No, it was when I was married with a farm and a job and I had to make do with what we had. There were no eggs through much of the Depression. We had chickens, yes, but no money for laying mash. And to make the cheese for the kuchen (using the dough recipe above for the base) I took the milk, clabbered it on the counter (soured it into curds) and then I hung it out in a cheesecloth bag, squeezing the water out of it. When it dried (and we had to wave flies off it in summer) I would mix in some sugar, an egg or two if we had extra, and maybe cream if needed until it was the right texture. And then I'd fill the kuchen with the cheese."
Grandma's recipe, made on her own with hit-and-miss for a young hard-working housewife who raised 11 children to adulthood... From her heart to ours.
Here's the carrot cake Xavier helped me make for Brody and Elijah's birthday:
It's for you, Grammy!!! Oh, Finn.... :)