Recipe by BakingMad.com10 baking heaven APRIL WWW.FOODHEAVENMAG.COM
Easter bread
SERVES 8
For the bread
575g (1lb 2oz) strong white bread
fl our (we like Allinson)
7g Easy Bake Yeast sachet (we like
Allinson)
80g (3oz) unrefi ned golden caster
sugar (we like Billington’s)
100g (3½oz) unsalted butter,
softened
4 large free-range eggs
60ml (2fl oz) whole milk, lukewarm
1 tsp salt
grated zest of 1 lemon
1½ tsp vanilla extract (we like
Nielsen-Massey)
For the decoration
3 packs of mini chocolate eggs
a handful of coloured sprinkles
100g (3½oz) icing sugar (we like
Silver Spoon)1 In a large mixing bowl, add the flour,
yeast, sugar, salt, eggs, vanilla extract
and lemon, then gradually incorporatethe lukewarm milk (not too hot) and
butter. Mix together until it forms a
dough-like consistency.
2 Knead the dough, either in a food
mixer using a dough hook on a medium
speed for 5 minutes or by hand for
10 minutes. Place the ball of dough back
into the mixing bowl, cover with a sheet
of oiled clingfilm and leave to prove in a
warm place until it has doubled in size.
This may take a few hours.
3 Once the dough has fully proved,
knock it back by gently punching out the
air created in the dough. Split the dough
into 8 equal pieces and halve each piece
again. With your hand, roll two of the
pieces of dough, one by one, into small
sausage shapes approximately
20cm (8in) long.
4 Pinch together the ends of the two
sausages so that they are attached to
each other, then gently twist one piece
of dough over the other to create one
long twisted piece of dough. Shape the
twisted dough into a ring shape and
secure the two ends together (similar to
the shape of a Christmas wreath).5 Place all 8 rings of dough onto a
baking sheet lined with baking paper
and cover with another sheet of oiled
clingfilm, or a clean tea towel, then
leave to double in size again.
6 Preheat the oven to 180°C /Gas
Mark 4.
7 Once the dough rings have doubled in
size, brush them with a little extra milk
and place in the oven for 20-25 minutes,
until golden in colour.
8 Once the bread has baked, leave to
cool slightly on a wire cooling rack,
then decorate.
9 To make the icing, mix together the
icing sugar with a few drops of water
until you reach a thick consistency.
Using a teaspoon, flick the icing forward
and back across your Easter bread to
give a drizzled effect.
10 Sprinkle each of your Easter breads
with coloured sprinkles and insert
3-4 mini chocolate eggs into each one.
You will need to push hard to insert
them so that they stay in place.10
100g (3½oz) unsalted butter,
softened
4 large free-range eggs
60ml (2fl oz) whole milk, lukewarm
1 tsp salt
grated zest of 1 lemon
1½ tsp vanilla extract (we like
Nielsen-Massey)
For the decoration
3 packs of mini chocolate eggs
a handful of coloured sprinkles
100g (3½oz) icing sugar (we likeEaster breadEaster bread
For the bread
575g (1lb 2oz) strong white bread
fl our (we like Allinson)
7g Easy Bake Yeast sachet (we like
Allinson)
80g (3oz) unrefi ned golden caster
sugar (we like Billington’s)
100g (3½oz) unsalted butter,fl our (we like Allinson)
7g Easy Bake Yeast sachet (we like
Allinson)
80g (3oz) unrefi ned golden caster
sugar (we like Billington’s)
100g (3½oz) unsalted butter,
softened
4 large free-range eggs
60ml (2fl oz) whole milk, lukewarmEaster bread
For the bread
575g (1lb 2oz) strong white bread
fl our (we like Allinson)Easter bread
SERVES 8
For the bread
575g (1lb 2oz) strong white bread
fl our (we like Allinson)
7g Easy Bake Yeast sachet (we like
Allinson)
80g (3oz) unrefi ned golden caster100g (3½oz) unsalted butter,