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Easter
Bread
– Osterbrot (Oas-ter-broat)
by Ann Dreer,
1 Mar 2008
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3 cups all-purpose flour
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1 package yeast
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½ cup sugar
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¾ teaspoon salt
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½ cup lukewarm milk
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½ cup butter (or
margarine)
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2 eggs
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1 egg yolk (save the egg
white for the glaze)
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Grated lemon or orange
rind (raisins optional)
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Melt the butter in the microwave and add the
milk to make it lukewarm.
Soak the yeast in ¼
cup lukewarm water with a teaspoon of sugar.
When the yeast is bubbly, add it to the flour
with all the other ingredients, except the one
egg white.
Stir it all together until moistened. Wait a few
minutes, and then work the dough until it is
very smooth and doesn't stick. It should come
off the sides of the bowl; it should look like a
smooth ball. Dust the top with flour OR coat
lightly with liquid shortening.
Cover with a clean dish towel and let it rise
until double in bulk. Dump it on a floured board
and work it into a smooth ball on the
board. Divide into three equal portions; let
them rest about ten minutes, and then shape them
into three 24 inch ropes.
Braid the ropes and place the braid on a large
greased cookie sheet shaping it into a wreath
(ring). Cover and let it rise about 15 to
20 minutes. Preheat the oven to 375 0R 400
degrees Fahrenheit.
Brush the wreath with the reserved egg white and
bake for about 30 to 45 minutes.
To make it special, color five hardboiled eggs
with food coloring. When the wreath is
completely cooled hollow out five equally spaced
spoon sized holes in the wreath and put the
colored eggs into them.
[Edited by Rose Mary Keller Hughes, Recipe Coordinator.
Published at DVHH by
Jody McKim Pharr, 1 Mar 2008] |
