Easter Bread

Name: Easter Bread
Ingredients: 1 1/4 cups warm milk; 2 pkg (1/4 oz each) active dry yeast; 4 1/2 cups flour; 1 tsp ground cinnamon; 1/2 tsp ground fennel; 6 tbsp (3/4 stick) butter, chopped; 1/3 cup granulated sugar; 1 None orange, peel finely grated; 5 None eggs; 1 tbsp vinegar; 2 tsp red food color

11 ingredients

9 steps

Ingredients

1 1/4 cups warm milk
2 pkg (1/4 oz each) active dry yeast
4 1/2 cups flour
1 tsp ground cinnamon
1/2 tsp ground fennel
6 tbsp (3/4 stick) butter, chopped
1/3 cup granulated sugar
1 None orange, peel finely grated
5 None eggs
1 tbsp vinegar
2 tsp red food color

Directions

1

Place milk in a bowl. Sprinkle with yeast. Let stand for 5 mins, or until foamy.
2

Sift flour, cinnamon and fennel into a large bowl. Using fingertips, rub in butter until mixture resembles breadcrumbs. Stir in sugar and orange peel
3

Whisk 1 egg into milk mixture. Pour milk mixture over flour mixture and stir to form a soft dough. Turn onto a lightly floured work surface. Knead for 10 mins, or until it is smooth and elastic.
4

Place dough in a lightly greased bowl. Cover with plastic wrap, then a tea towel. Let stand in a warm place until doubled in size.
5

Punch dough down to release the gas. Knead on a lightly floured work surface for 3-5 mins, until smooth.
6

Divide into 3 even-sized pieces. Roll each into a log. Plait pieces together, pressing ends together to secure. Place on a greased baking pan and cover with a tea towel. Let stand in a warm place until doubled in size.
7

Preheat the oven to 400°F. Meanwhile, place 3 eggs in a saucepan. Cover with water and bring to a boil on high heat. Reduce heat to low. Add vinegar and food coloring. Simmer for 7 mins. Cool under cold water. Drain well.
8

Lightly beat remaining egg. Brush over dough. Push red eggs into dough.
9

Bake for 25-30 mins, until golden brown and bread sounds hollow when tapped. Transfer to a wire rack to cool.