EasterBread.txt

EasterBread.txt

Easter Bread Improved trial #1 (2015)

Includes http://www.marthastewart.com/335348/ukrainian-easter-bread (somewhat)

Needs: 

* King Arthur All Purpose flour
* 1+ cups of golden raisins
* 1 1/2 gallon of whole milk
* 1 orange (1 lemon too?)
* 12 eggs
* 1+ cups of sugar
* 1

tools:
* bench scraper 
* silicone bench scraper

.5) 2+ hours earlier, add hot water to golden raisins.
1. 2 packages of yeast - proof in a bowl with with 1 tbsp sugar, 1 tbsp flour, and just enough hot water (100-110), in the big electric mixing bowl
2. Add 1.5 cups of scalded (100-110 degree, raised beyond that and then cooled) milk and 4 cups of flour to it, mix, and leave sitting for 30 minutes.
3. Add 3 whole eggs, 8 egg yolks, 1 cup sugar (or a bit more), and mix with the mixing blades, just enough.
4. Add 1/2 teaspoon salt, 1.5 tbsp vanilla extract, orange (and maybe lemon)
zest, a little orange juice (1/2 small orange), 3 tablespoons brandy, 1.5 sticks of well melted butter.
5. Add ~1 cup (or more) of the golden raisins, after draining and covering with flour.
6. Add the rest of the 8-ish (optimistic amount?) until it looks right, tho wet.  Take out and knead on the counter until smooth.
7. Cut parchment or wax paper (half, half, half, etc.) and trim the edge to prevent sticking.
8. Split evenly into two large dutch ovens (heavily greased sides), and let raise in the oven overnight.

9. Pre-heat oven to 350 degrees. 
10. Bake at 350 for 15 minutes with the lid on. 
11. Bake for 325 for 30 minutes with the lid on.
12. Coat the top (don't over-coat) with 1 egg yolk mixed with 1 tablespoon
water (or raisin water.)
13. Bake for an additional 10 minutes.






Nana's Easter Bread

-) 2 packages of yeast - proof in a bowl with water and sugar
-) 1 1/2 cups of milk
-) 1 1/2 sticks of margarine
-) 1/2 cup of sugar

In a kettle, add 1 1/2 cups of milk, 1 1/2 sticks margarine, and 1/2 cup sugar.  Heat until below boiling, cool it until it is warm.

-) 6+ cups bread flower
-) 1 small teaspoon of orange juice, or the zest of small oranges
-) 1/2 box of raisins, put in warm water to soften, then drain
-) 6 eggs

In a bowl, beat the eggs until lemon in color.
Gradually add the milk mixture to the flower, adding the yeast and the orange at the same time.
Sprinkle a little flour on the raisins to coat them.

Mix everything until it starts to form a ball.

Roll out on a flour surface, and then let rest for 10 minutes.
Knead for 10 minutes, and then put in a greased kettle.
Turn over to grease the top.

Let rise over night. [Put in oven to rise]

The next day, punch down, divide in half, and form loaves.  Put them in greased pans.

Let rise until doubled in bulk

Bake for 45 minutes at 320
OR
Start at 350 for 15 minutes, and then turn down to 325 for 30 minutes.  

Coat the top with egg, and then cook an additional 10 minutes.