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 Pub date
2008-01-07

Easter bread dough recipes

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Easter bread dough

2    cups scalded milk
1    tbsp. salt
4    beaten eggs
1/3  cup warm water
1    cup sugar
1/2  cup butter
3    pkgs. dry yeast
8    cups sifted flour
     raisins, nuts, cherries or pastry
     filling, optional.

     Combine scalded milk with sugar, salt and
butter.  Cool to lukewarm.  Add eggs and yeast
which has been dissolved in warm water.
Gradually add flour, beating with mixer.  When
dough becomes too thick for mixer, add
remaining flour by hand to form a dough that
is soft and pliable.  Knead about 8-10 minutes.
Place dough in well greased bowl.  Turn over
once to bring the greased side up.  Cover and
let rise until double.  Plunge fist into dough
and fold edges over.  Then mold your loaves,
add your ingredients of choice, put into well
greased bread pans and let rise until double.
Bake 25-30 minutes in 400 degree oven or until
crust is deep golden brown.  This bread will
be brown on outside and spring yellow inside.

If you desire to have a roll instead of a loaf,
after you plunge the dough down, instead of
forming loaves, pat or roll the dough on a
floured board and spread filling of your choice
on whole roll up to within 1 inch of edges.
Roll jelly roll fashion, put on greased cookie
sheet, let rise to double and bake at 375 degrees
for about 20-25 minutes.


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